< Previous146This is the liveliest part of this chapter by a country mile. Because why should new potatoes get all the herby, summery fun? You’ve made it past all the cheese fries to this point in the chapter, and so I can only assume you are a very open-hearted individual. Please consider this alien green chipscape. It’s a riot. CHIMICHURRI FRIES147Makes enough for 4–6 portions of chips½ shallot1 clove of garlic½ green chilli3 tbsp red wine vinegar3 tbsp finely chopped coriander (cilantro)3 tbsp finely chopped parsley1 tbsp dried oregano3 tbsp extra virgin olive oil60g (2¼oz) fetasalt and pepper1. Chop the shallot, garlic and chilli into the tiniest pieces you can and put every tiny piece in a bowl with the red wine vinegar and some salt and pepper. Let the ingredients get to know each other for at least 10 minutes. 2. When the 10 minutes are up, stir the coriander, parsley and dried oregano through the shallot mix. 3. Add the olive oil, a spoonful at a time, and stir. 4. Spoon the dressing over hot fries, crumble the feta on top and toss really well.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >