This North African dressing is punchy with coriander and smoked paprika.
Cook: 15 Mins
Serves: 4
Price: 43p per serving
Nutritional Information
Each 35g serving contains
Energy
376kj
90kcal
376kj
90kcal
5%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
0.5g
0.5g
Low
1%
1%
Salt
0.02g
0.02g
Low
0%
0%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1075kj/257kcal
Typical energy values per 100g:
1075kj/257kcal
Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp crushed chilli flakes (optional)
1 clove garlic, roughly chopped
1 tsp smoked paprika
Juice and zest ½ lemon
25g coriander, torn
25g parsley, torn
3 tbsp olive oil
Method
1
Toast the coriander seeds, cumin seeds and crushed chilli flakes in a dry frying pan over medium heat for 1-2mins until fragrant. Tip into a small blender or food processor.
2
Add the garlic, smoked paprika, and lemon zest and juice. Pulse until combined then blend for 30secs until finely chopped.
3
Add half of the coriander and the parsley, along with the oil. Blend to a paste. Add the rest of the coriander and parsley, blending until fairly smooth. Add up to 1 tbsp cold water if needed.
4
Keep in an airtight container in the fridge for up to 3 days.