Remove the stems from <quantity>1<unit>bunch</unit></quantity> of parsley and reserve the leaves

Wrap <quantity>1</quantity> garlic head in aluminum foil and roast it for 30m until tender

Remove the garlic from the oven and unwrap it

Trim the bottom of the roasted garlic head and squeeze out cloves

Pick <quantity>1<unit>bunch</unit></quantity> of mint leaves and add them to a container

Add <quantity>½<unit>bunch</unit></quantity> of coriander

Add <quantity>¼<unit>cup</unit></quantity> of parsley leaves

Add the garlic cloves to the container

Cut <quantity>1</quantity> rangpur lime in half. Squeeze the juice through a sieve

Add salt to taste

Blend the mixture. Slowly add <quantity>¾<unit>cup</unit></quantity> of extra virgin oil while blending

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard

Blend until the mixture is emulsified and smooth. The green sauce is ready

Thinly slice <quantity>4</quantity> green tomatoes on a mandoline

Shingle the slices from each green tomato

Spread <quantity>2<unit>tbsp</unit></quantity> of green sauce on each tomato

Transfer the shingled tomatoes to serving dish

Chop <quantity>4<unit>tbsp</unit></quantity> fresh coriander seeds. Remove larger stems

Chop <quantity>1</quantity> green chili.

Transfer chili and fresh coriander to a bowl

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil

Add salt to taste

Mix to combine

Garnish each green tomato with 1 tbsp of the chopped green chili and coriander seed mix. The marinated green tomatoes are ready

Try it with your favorite roasted meat!