I don’t believe that eating healthy means that food needs to be bland and flavourless. My food plans and recipes are full of natural, homemade flavours that taste such as good as if you poured the paste out of a sachet from the store. This chermoula pasta is no different. OMG! It’s amazing, full of spices and chillies. As my dad says “It’s the perfect combination of spice and tang” (Go, dad!).
I first discovered the recipe in Nadia Lim’s Fresh Start cookbook where I made her chermoula chicken, pumpkin and cherry tomato bake with coriander and mint yoghurt. The whole family fell in love with the chermoula paste and have put it on anything and everything.
We have marinated lamb shoulder in the paste, roasted veggies, and even made it into a dressing for salad by adding some yoghurt. Its a delicious and very versatile paste to keep in the refrigerator.
Nadia Lim’s Chermoula Past
2 cups (40-50g) of roughly chopped coriander
1/2 cup of roughly chopped parsley
8 cloves of garlic
zest and juice of 2 lemons
2 tbsp ground cumin
3 tsp ground coriander
4 tsp smoked paprika
2 large red chillies
1/2 cup olive oil
1 tsp of salt
- Place all ingredients into a food processor and blitz until well combined.
Put on everything and enjoy.