These three dressings, or sauces, add a HUGE punch of flavour, zing and healthy YABADABADOO to any grilled fish or roast veggies.
Green tahini dressing (courtesy of Riverford)
Tahini is a super duper ingredient: packed full of protein, B vitamins for energy and brain function and vitamin E, plus minerals such as magnesium, iron and calcium.
1 tbsp light tahini (sesame seed paste)
1 tbsp yogurt
1/2 garlic clove, crushed
1 tbsp olive oil
handful coriander leaves, finely chopped
handful mint leaves, finely chopped
Stir the tahini with the yogurt to a smooth paste. Whisk in the garlic, olive oil and a squeeze of lemon juice. Add hot water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped herbs. Season to taste with salt, pepper and a bit more lemon juice.
Yummy with grilled courgettes and fried halloumi.
Chimichurri sauce (courtesy of Riverford)
1 small shallot, very finely diced
1 garlic clove, finely chopped
2 large handfuls of parsley, choppped
1 tsp dried oregano
1/4 tsp dried chilli flakes
1 tbsp red wine vinegar
3-4 tbsp olive oil
Shake up all the ingredients in a jam jar, season well with salt and pepper.
1 small shallot, finely chopped
2 tbsp red wine vinegar
4 anchovy fillets (from a can)
Leaves from about 30g flat-leaf parsley (about 20g leaves)
Leaves from about 30g basil (about 20g leaves)
2 tbsp salted capers, rinsed and roughly chopped
120-150ml extra virgin olive oil
Put the shallot in a small non-metallic bowl with the vinegar and leave to soak for 45 minutes.
After half an hour, put the anchovies, herbs and capers in a blender and whizz them up so still chunky. Pour into a jar. Add the shallot, with a little of the soaking vinegar, then slowly drizzle in the oil, shaking jar after each addition, until you achieve your desired consistency. Taste and add more of the vinegar if you like, plus seasoning if necessary. Store in an air-tight container in the fridge.
Original recipe from The Guardian.