This sunflower seed pate is one of my absolute favourites. Made in five minutes this is frequently on the menu at home. The texture is a little coarse and it goes well with crisp vegetables and crackers — and a glass of wine or cold beer. Or, use it as a base for a wholegrain bread sandwich.
Ingredients
1 ½ cups | Sunflower seeds, plus extra to garnish (Main) |
1 | Garlic clove |
1 tsp | Lemon zest |
2 Tbsp | Lemon juice |
½ tsp | Ground cumin |
2 Tbsp | Olive oil |
2 Tbsp | Greek yoghurt |
¼ tsp | Salt and pepper, to taste |
1 small handful | Microgreens, to garnish |
Directions
- Into a bowl, place the sunflower seeds. Cover with water leaving for 2 hours. Then drain and place them into a blender.
- Add the garlic, lemon zest, juice, cumin, oil and yoghurt. Then add the salt and pepper to taste.
- Serve with crackers and vegetables.