1 large handful of parsley, plus more for garnish
6 leaves of fresh basil
¼ fresh green chilli pepper finely chopped
3 tomatillos (or underipe tomatoes), cut into small chunks
½ semi-ripe avocado, peeled and cut into small chunks
1 teaspoon lime juice
1. Blanch the coriander, parsley and basil in a bowl of boiling water for around a minute. Drain and put the herbs into a bowl of ice water until cold. Drain again.
2. In a blender, puree the herb mixture, jalapeno and 2 cups of ice cold water and until smooth. With the motor running, add 1 tablespoon of olive oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
3. In a large bowl, toss together the spring onion, tomatillos, avocado, and lime juice and season with salt and pepper.
4. Divide the herb mixture between four bowls and then divide the tomatillo mixture into each bowl. Top with a little parsley and natural yoghurt and extra fresh chilli if you like it hot!