Harrissa Dressing

Elena Duggan

Ingredients:

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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