Step-by-step guide: how to chop fresh mint
1. Pick off your mint leaves and lay them on top of each other in a neat stack.
2. Roll the stack up along its length and pinch with one hand to keep it together.
3. Chop the roll in a rocking motion to get short shards of mint.
4. Why not use your newfound skill in the recipe below?
SUPERGRAIN SALAD WITH CHILLI AND MINT DRESSING
45 minutes, serves 4, easy
farro or freekeh 200g
salmon 500g piece
harissa paste 2 tbsp
mint leaves to serve
salad leaves to serve
lemons 2, juiced
ground cumin 1 tsp
red chilli 1, finely chopped
mint a handful of leaves, finely chopped
Cook the grains in some stock for about 30 minutes, or until tender then drain really well. Tip into a bowl and add all the dressing ingredients with 3 tbsp olive oil. Season and toss well, then leave while you cook the salmon.
Put the salmon on a baking tray and brush generously with harissa. Grill for 5-6 minutes, or until the salmon is cooked through. Cool a little then break into large chunks (discarding any skin or bone).
Pile the grains, mint and salad leaves onto a platter with the salmon then serve.