2 cups fresh mint leaves, chopped

1cup coriander leaves, chopped

2 green chillies

2tbsp fresh squeezed lemon (1 large lemon)

2tbsp greek yoghurt

2tsp cumin seeds, crushed

2 garlic cloves

1 tsp sugar

Add all of the above to a food processor and combine.

Above is a recipe from the NYT which it uses to dress cooked chicken before serving in lettuce ‘cups. Having tried it with vegetarian chicken, I actually think it’s better either as a stand alone salsa or with a more crunchy kind of vegetable base, maybe finely sliced and cut kohlrabi?

It’s useful because having moved into her new house last year, my daughter has made a raised bed for herbs and is now over-run with coriander, parsley and mint. The latter is at least planted outside of the bed but I am reminded that every gardener, no matter how skilled, spends the first year planting and the next ten years weeding out what they’ve planted.