This is a lovely creamy dressing, with a vibrant green hue. Tozen was intrigued and asked if it was either in the book or on the blog? I said it was barely out of my head and into my notebook! So he took a quick snapshot of my handwritten scrawly note just as he left after his four month stay at Zen River. A few days on, here it is. It is still in beta mode, so will keep you updated!
The whole lime gives the dressing a lovely bitter taste which is balanced by the sweetness of sugar, and the green-ness of coriander, and spiciness of chillies.
If you prefer to not use coriander (to some palates it tastes of soap, but I’m not one of those!) try other green leafy herbs such as basil or parsley.
¼ whole (organic) lime, pith and peel included
50 grams (⅓ cup packed) sunflower seeds
8 sprigs coriander (cilantro)
2 teaspoons sugar, any kind
80 ml (⅓ cup) water + a tablespoon extra if needed
1 small chilli or chilli flakes, to taste
Salt to taste
- Chop up the lime into small pieces (to help the blender).
- In a dry frying pan on a medium flame, toast the sunflower seeds until they blush.
- Place everything into a blender and whizz until smooth. Add a tablespoon of water to assist the blending if needed.
- Season to taste.