Name: Coconut and tahini green goddess with sunflower seed dukkah
Ingredients: 140ml coconut milk; 75ml olive oil; 10g picked mint leaves; 35g chives, finely chopped; 20g picked parsley leaves; 1 garlic clove, peeled and crushed; 2 tbsp tahini; 3 tbsp lime juice from 2 limes; 1 tsp maple syrup; 1 baby white chicory, leaves picked (60g); 1 baby red chicory (60g); 1 baby gem, leaves picked; 1 lebanese cucumber, cut into 6 cm long batons; 100g rainbow radishes, cut in half, leaves left on; 50g sunflower seeds; 1 ½ tsp urfa chilli; 1 ½ tsp aleppo chilli; ⅛ tsp ground turmeric; ⅛ tsp kashmiri chilli; ¼ tsp flaked salt; ¼ tsp golden caster sugar

Coconut and tahini green goddess with sunflower seed dukkah

Dips and dressings Picnic

Serves 6

Prep 20 min

Cook 15 min

This is a great way to use leftover herbs. Feel free to substitute with whatever herbs you have in the fridge. The sunflower seed dukkah is very addictive, you’ll want to sprinkle it on everything. If you like, make double the amount and store the excess in an airtight jar where it will keep for up to 2 weeks.

Ingredients

GREEN GODDESS
140ml	coconut milk
75ml	olive oil
10g	picked mint leaves
35g	chives, finely chopped
20g	picked parsley leaves
1	garlic clove, peeled and crushed
2 tbsp	tahini
3 tbsp	lime juice from 2 limes
1 tsp	maple syrup
1	baby white chicory, leaves picked (60g)
1	baby red chicory (60g)
1	baby gem, leaves picked
1	lebanese cucumber, cut into 6 cm long batons
100g	rainbow radishes, cut in half, leaves left on

FOR THE DUKKAH
50g	sunflower seeds
1 ½ tsp	urfa chilli
1 ½ tsp	aleppo chilli
⅛ tsp	ground turmeric
⅛ tsp	kashmiri chilli
¼ tsp	flaked salt
¼ tsp	golden caster sugar

Method

Place the coconut milk in a small pan on medium heat and warm gently for 2-3 minutes until slightly warm. Remove from the heat, stir in a tablespoon of water and set aside to cool.
Once cool, place 4 tablespoons of olive oil in a blender together with the herbs and garlic and blitz for 2-3 minutes until almost smooth. Pour in the coconut milk and blitz until smooth. Pour the mixture in a bowl and stir in tahini, lime juice, maple syrup and ¾ teaspoon of flaked salt. Cover with a plate and set aside while you make the dukkah.
To make the dukkah, place the sunflower seeds in a pestle and mortar and give it two or three turns with the pestle to partially break the seeds. Place in a small bowl and add the rest of the dukkah ingredients to the mortar. Grind similarly and pour into the sunflower seed bowl. Mix well and place in a small serving bowl.
To assemble, pour the green goddess into a bowl and arrange the leaves and radishes on a platter. Drizzle the remaining 1 tablespoon of oil on the leaves and sprinkle over ¼ teaspoon of flaked salt.