3 Dressings for your arsenal of flavour

Carrot, Ginger & Caramelised Onion Dressing

Use in grain bowls, over salads, roast veggies, fish and noodle dishes.

Ingredients

• 60 ml caramelised onion
• Flake salt, fresh ground black pepper
• 1 large carrot, peeled, diced
• 1 3cm piece ginger, peeled, thinly sliced
• 1 teaspoon sesame oil
• 60 ml olive oil
• 1 Tablespoon maple syrup
• 2 Tablespoon rice vinegar
• 60 ml water

Directions

1. Place the oil, onion, and a pinch of salt in a small pot and cook over a medium heat for approx. 20 minutes, stirring often to caramelise then set aside to cool.
2. Combine the carrots, onion, and remaining ingredients in the container and blend on a high speed to create a smooth dressing.
3. Taste and adjust the seasoning to taste. Then set aside in the fridge.

Hemp & Avocado Green Goddess

Use over roast veggies, salads with grilled meats and seafood or as a dip.

Ingredients

• handful each parsley, mint, coriander, washed well
• 2 spring onions, sliced
• Juice of 1 lemon
• 2 cloves garlic
• 2 Tablespoon hemp seeds
• ½ avocado
• 120 ml Greek style natural yoghurt
• Flake salt, fresh ground black pepper, to taste

Directions

1. Combine all the ingredients in the 600ml blending cup, secure the blade base and blend on speed 6 for 30 seconds to a smooth consistency.

Chimichurri

Use over grilled meats, seafood and vegetables, into broths and spooned over fried or scrambled eggs and avocado on toast.

Ingredients

• ¼ bunch coriander, leaf and stem
• ¼ bunch flat leaf parsley, leaf and stem
• 80 ml olive oil
• ½ teaspoon flake salt
• 2 clove garlic
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Good pinch dried chili flakes
• 1 Tablespoon red wine vinegar
• Juice of ½ lemon

Directions

1. Combine all the ingredients in the 600ml blending cup, secure the blade base and blend on speed 6 for 30 seconds to a relatively smooth consistency but still with some texture through it.

Recipe credit: @cheftomwalton