Chermoula is extremely versatile; it may be used as a marinade or sauce.
You can pimp up any vegetable, fish or meat. I have used it here over roast zucchini.
Other herbs, spices or ingredients can be added or substituted, such as oregano, mint, ginger, chili, onion, turmeric or paprika.
5 saffron threads
1/4C olive oil
1/2 lemon, juiced
1 garlic cloves, crushed
Good pinch of salt & pepper
Soak saffron threads in 1Tb hot water. Blitz ingredients until combined (or mingle in a mortar and pestle) leave consistency a bit chunky, combine saffron. Use as a sauce or marinade.
Chermoula keeps covered in refrigerator for up to 4 days.