- Serves: 4-6
- Prep Time: 5 minutes
- Effort: easy
- 100 g fresh mint leaves, finely chopped
- 1 tsp fructose
- splash of boiling water
- 30 ml red wine vinegar
- 1 red chilli, de-seeded and finely chopped
1. Mix the chopped mint with the fructose. Add a splash of boiling water and stir until the fructose sugar dissolves.
2. Mix in the red wine vinegar and chilli and stir well.
3. Set aside to allow the flavours to infuse.
4. Serve with barbecued lamb.
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