A very quick and easy sauce to make which can either be thick as in photo as a dip, or made thiner as a sauce. Its colour adds vibrancy to any meal as well as flavour. It's a great recipe to add fibre and protein to a meal.
Serves 6-8
Plants: 3
Preparation: 10-15 minutes
Cooking: none
Testers and Tasters Feedback
"Lovely texture and flavour with the preserved lemons, went really well with the lentil kofte."
"Very easy to make, the lemon gives it a zesty, light taste. Summer in a bowl!I squeezed the lemon juice out first and then used the lemon that was left- didn’t want to waste the juice."
"This goes with so many things as a dip, a sauce, its so fresh and tasty."
Photo:
Jacqui Hardy, Tester and Taster
GF V NF Option DF
Swaps
NF option switch the cashews for butterbeans, canellini, or flageolet (which will enhance the green colour), or chickpeas
Preserved Lemon - switch for 1 fresh lemon zest and a little juice to your taste
Freezing:
This is best eaten fresh within 3-5 days.
150g raw cashews, white beans or chickpeas
250g washed spinach
1-2 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
1-2 cloves of garlic
2-3 skins preserved lemons (scoop out the middle and only use the skins)
Salt and pepper to taste
Method
Blend everything together, add more EVOO and/or water to gain the consistency you prefer eg a dipping sauce or pouring sauce.
Comments