I altered this a bit due to intolerance to allium. I blitzed a 1/4 of a red, yellow and orange pepper with a grated carrot 2 tsp olive oil a good pinch of mild chilli powder and a handful of cherry tomatoes and a 2 sp of agave to balance the chilli. This was used instead of salsa Verde.
I also added mushrooms and spring onion greens (no allium). Served it with air fryed broccoli and romaine lettuce and a flat bread. ( it's good stuffed in the lettuce leaf or in the bread).
