Step-by-step guide: how to chop parsley

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1. Gently scrape your bunch of parsley with a large knife to loosen individual stems. Gather in a loose pile.

2. Roughly chop the parsley, rocking your knife back and forth over the pile. Don't worry if the stems and leave get mixed up - both have great flavour!

3. Why not use your newfound skill in the recipe below?

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PARMESAN AND PARSLEY-CRUSTED SALMON

20 minutes, serves 4, easy

salmon 4 fillets, look for organically farmed or wild Alaskan

butter

fresh white breadcrumbs 50g

parsley chopped to make 2 tbsp

lime juice ½, juiced

olive oil

parmesan 40g

step 1

Heat the oven to 200c/fan 180c/gas 6. Season and put the salmon fillets on a lightly buttered non-stick baking tray.

step 2

Whizz the breadcrumbs, parsley, lime juice, 1 tbsp oil and parmesan in a food processor. Cover the salmon with the breadcrumb mixture and bake in the oven for 10-12 minutes until the salmon is cooked through and the breadcrumbs golden. Serve with salad or new potatoes.

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per serving 346 kcals, protein 30.4g, carbohydrate 9.9g, fat 20.8g, saturated fat 5.7g, fibre 0.4g, salt 0.6g

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