Rhubarb & Spring Herb Salsa

Oliver Gladwin makes a truly delicious seasonal salsa from Rhubarb & Fresh Foraged Herbs to drizzle over barbecued lamb cutlets - a feast for hard working boys to tuck into after a day of pruning in the vines.

Ingredients for 6 people

2 Sticks fresh Rhubarb, cut into 1cm pieces
1 Red Onion, peeled and diced
1 tablespoon Golden Caster Sugar
1 teaspoon Wine Vinegar
A good handful of Wild Garlic, Parsley or Watercress, shredded
2 Tablespoons Rapeseed Oil
Salt & freshly ground Black Pepper

Method

Put the rhubarb, onion, sugar and vinegar into a small heavy based pan. Sweat over a low heat for 3-4 minutes until tender.

Allow to cool, add the shredded herbs, oil and season well with salt and pepper.

Transfer to a serving dish and either store in the fridge or keep at room temperature to serve with your barbecued lamb.