Herbal sprinkel #video #Spis2014

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    Herbal sprinkle of mint , lemon, parsley sunflower seeds and fennel seeds
    1 bunch flat-leaf parsley
    1 bunch mint
    2 organic lemons
    50 g sunflower seeds
    20 g fennel seeds
    Grate the zest of the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put up in the bowl with the lemon zest Add fennel seeds in a mortar or spice grinder and grinding fennel seeds. Mix fennel seeds into the herbs and mix well. Use sprinkled to sprinkle over pasta,  new potatoes, baked root vegetables, baked or fried fish, slices of white meat and poultry. Also really good to sprinkle over cold slices of meat, if you have leftovers from the night before.