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Cocavo Smokey Oil adds delicious smokiness to this Green Chermoula made with fresh herbs, Flax Seed Oil & Manuka Smoked Salt. Chermoula is a Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking.
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It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to Latin American chimichurri.
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INGREDIENTS
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1 teaspoon coriander seeds
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1 teaspoon cumin seeds
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2 garlic cloves
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3/4 cup Cocavo Flax Seed Oil
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1 tablespoon Cocavo Smokey Oil
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1/4 teaspoon finely grated lemon zest
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1/4 cup fresh lemon juice
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1/2 teaspoon smoked paprika
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3/4 teaspoon Manuka Smoked Sea Salt
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1/2 teaspoon crushed red pepper flakes
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1 cup (packed) coriander leaves with tender stems
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1 cup (packed) parsley leaves with tender stems
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1/2 cup (packed) mint leaves
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METHOD:
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Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a pestle & mortar.
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In a blender add the toasted seeds, garlic, Flax Seed Oil, Cocavo Smokey Oil, lemon zest, lemon juice, paprika, Manuka Smoked Sea Salt, and red pepper flakes and blitz until the spices are ground and mixture is very smooth.
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Add coriander, parsley, and mint; process until well combined but slightly textured.
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Chermoula can be made 3 days ahead: chill in an airtight container.
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Chermoula is a Moroccan vibrant herb sauce and marinade that is fantastic on almost any meat or seafood.
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Instructions:
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In a big bowl, add cabbage leaves, onion, cucumber, carrot, radish, banana, strawberries, grapes, apple and tomato.
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Sprinkle with a little salt & mix well.
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Drizzle with Cocavo Citrus Oil of your choice and toss well.
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Serve immediately
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