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:

  1. In a food processor, place all ingredients except yoghurt. Pulse and scrape down sides until finely diced.
  2. In a bowl, using a spoon, stir through yoghurt until combined.
  3. Serve chilled.

Notes

  1. 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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