125 ml (½ cup) extra virgin olive oil

125 ml (½ cup) chopped parsley

60 ml (¼ cup) chopped red onion

30 ml (2 tbsp) raspberry vinegar

30 ml (2 tbsp) capers

1 clove garlic, chopped

Sea salt and freshly ground pepper

Preheat the grill, setting the burners to high. Oil the grate.

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