A divine dressing.
This sticky dressing is divine. I'm sure you will find many uses for it in your kitchen, but my favourite way is to simply drizzle it over crisp sugar snap peas and delicious green beans blanched in hot water.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings as a side
INGREDIENTS
- 300g sugar snap peas, finely sliced
- 300g green beans, roughly chopped into 3cm pieces
- 300g cooked brown lentils
- 1 small red pepper (120g), deseeded and finely chopped
- 10g coriander, leaves and stalks finely chopped
- 10g mint, leaves only, finely chopped
For the dressing:
- 2 tsp tamarind paste
- 4 tbsp date molasses or coconut sugar
- 4 tbsp black vinegar or sherry vinegar
- 4 tbsp tamari or soy sauce
- 1 garlic clove, grated
- Juice of 1 lime
METHOD
- Mix the dressing ingredients in a pan over a medium heat and bring to a gentle simmer. Cook for 8 minutes or until reduced to a thick, sticky mixture that thickly coats the back of a spoon.
- Meanwhile, blanch the sugar snaps and green beans in a large pan of boiling water for 3 minutes, then drain thoroughly.
- Toss onto a large platter with the lentils and red pepper, drizzle the sticky dressing over the top and carefully toss through with tongs. Scatter over the herbs and serve.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.
To me, kimchi jjigae is the ultimate comfort meal that reminds me of home.
There's no recipe more important to the baking legacy of the United States than the chocolate chip cookie.
In many parts of Greece, skordalia is known as a garlic and potato dip, but the combination of bread and walnuts, common in the north of the country, gives the condiment richness and body.
