Harrissa Dressing
Elena DugganIngredients:
- 250g natural or Greek yogurt
- 1 bunch parsley, leaves and small stems
- 1 bunch coriander, leaves and small stems
- 4 garlic cloves
- 1 whole jalapeño, deseeded
- 1 green capsicum, deseeded
- 3 green Serrano chilies, deseeded
- 1tsp coriander, ground
- 1tsp cumin, ground
- 1tsp caraway, ground
- 50g EVOO
- ½ teaspoon salt
Method:
- In a food processor, place all ingredients except yoghurt. Pulse and scrape down sides until finely diced.
- In a bowl, using a spoon, stir through yoghurt until combined.
- Serve chilled.
Notes
- Stirring through the yoghurt rather than placing in the food processor maintains some volume in the sauce, rather than making it too runny.
Health and Lifestyle Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free – Low Fructose
- Ketogenic Friendly
- Vegetarian
- Vegan, optional- utilise coconut yoghurt instead of dairy yoghurt
- Pescatarian
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