Dressings and Sauces
Lemon, Cumin, and Tahini Dressing
Method
1. Place all ingredients in a small bowl and whisk to combine well.
2. Season with salt and pepper.
3. Store in an airtight jar in the fridge for up to one week.
Ingredients
- 3 lemons, juiced - 1 tsp lemon zest - 3 Tbsp tahini - 1 Tbsp honey - ½ tsp chilli flakes - ½ tsp ground cumin - 1 garlic clove, crushed - ¼ cup water
Miso Sauce
Ingredients
- 2 Tbsp white miso paste - 2 Tbsp tamari - 1 Tbsp Dijon mustard - 1 Tbsp sesame oil - 1 Tbsp sesame seeds - 1 Tbsp honey - 1 cm piece of ginger, peeled and grated - ¼ cup warm water
Method
1. Place all ingredients in a bowl and whisk to combine well.
2. Store in an airtight jar in the fridge for up to one week.
Teriyaki Sauce
Ingredients
- ¼ cup tamari - 2 tsp sesame oil - 2 tsp honey - 1 cm piece ginger, peeled and finely grated - ½ spring onion, finely sliced - 1 Tbsp sesame seeds
Method
1. Place all ingredients in a small bowl and whisk to combine well.
2. Season with black pepper.
Simple Salad Dressing
Ingredients
- 1/3 cup white wine vinegar - ¼ cup olive oil - 2 Tbsp Dijon mustard - 2 Tbsp honey - 1 garlic clove, crushed
Method
1. Place all ingredients in a bowl and whisk to combine well.
2. Store in an airtight jar in the fridge for up to one week.
Salsa Verde
Ingredients
- 1 bunch parsley, leaves picked - 1 bunch basil, leaves picked - 2 garlic cloves, crushed - 2 lemons, juiced - ¼ cup olive oil - 1 Tbsp capers, drained
Method
1. Place all the ingredients in a small blender or food processor and blend until smooth.
2. Store in an airtight jar in the fridge for up to 4 days.
Sugar Free Tomato sauce
Ingredients
- 2 Tbsp olive oil - 20 cherry tomatoes, cut in half - 400g tinned tomatoes - 1 garlic clove, crushed - 1 tsp curry powder - 1 tsp sea salt - 1 tsp maple syrup - ½ tsp chilli flakes
Method
1. Heat 1 Tbsp olive oil in a medium sized pan over medium heat.
2. Add the cherry tomatoes and cook for a few minutes.
3. And the rest of the ingredients and stir to combine.
4. Lower heat toa gentle simmer.
5. Cook for 5 minutes, or until the sauce has thickened to your liking.
6. Remove from heat and allow to cool.
7. Spoon into a glass container and store in the fridge for up to a week or in the freezer for one month.