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.
SUNFLOWER SEED PATE
Makes 2 cups
1 ½ cups sunflower seeds
Water
1 clove garlic
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
To serve — fresh vegetables and crackers
To garnish — micro greens and extra sunflower seeds
1. Into a bowl, place the sunflower seeds. Cover with water leaving for 2 hours. Then drain and place them into a blender.
2. Add the garlic, lemon zest, juice, cumin, oil and yoghurt. Then add the salt and pepper to taste.
3. Serve with crackers and vegetables.
