Sunflower seeds are often forgotten but are very versatile. I like to toast sunflower seeds, making this a slightly nutty pate, but you can also soak them overnight and your mixture will be creamier.
SUNFLOWER SEED PATE RECIPE
Makes 2 cups
300g sunflower seeds
2 cloves garlic
Zest of 1 lemon
½ cup lemon juice
½ cup roughly chopped parsley
¼ cup olive oil
Pinch chilli flakes
Salt and pepper, to taste
1. Preheat an oven to 170C. Place the seeds on a baking tray and toast for 10 minutes. Remove and cool.
2. Place the sunflower seeds, garlic, lemon zest, juice, parsley, olive oil and chilli flakes into a blender and blitz until almost smooth. Add a little cold water to get the right spreadable consistency.
