16 Ingham’s Satay Kebabs, warmed up and stick removed
2 bunches fresh continental parsley
1 bunch fresh mint
2 tablespoons salted capers
2 garlic cloves
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
160ml (2/3 cup) extra virgin olive oil
Pick the leaves from parsley and mint, place in a fine sieve and rinse under cold running water. Pat dry with paper towel then coarsely chop
Place capers in a bowl and let soak in warm water for 1 minute to remove the caper brine. Rinse then drain.
Add garlic, mustard, vinegar, chopped parsley and mint, capers, and half the extra virgin olive oil to the food processor. Process until combined then add the remainder of extra virgin olive oil to the food processor and process until smooth. Season with salt and pepper and set the minted salsa aside.
Lay 1 piece Lebanese bread on a board, and evenly place carrot and capsicum on bread. Top with meat from 2 Ingham’s Satay Kebabs and drizzle with minted salsa and serve.