Mint Coriander And Sriracha Lettuce Wedges | Donna Hay

Ingredients

• 1 cup mint leaves
• 2 cups coriander leaves, plus extra to serve
• 1 cup flat-leaf parsley leaves
• ¼ cup (125ml) extra virgin olive oil
• 3 teaspoons red wine vinegar
• sea salt and cracked black pepper
• 2 tablespoons sriracha hot chilli sauce+
• 1 iceberg lettuce, cut into wedges, to serve