Whoever came up the idea of combining honey and mustard together knows what they were doing, for me, it’s such a winning combination. I used to love having cheese sticks (when I could eat dairy) dipped in a honey mustard dressing, however, looking back now it was such an unhealthy snack to eat – deep-fried cheese and a thick dressing!
I decided to come up with a healthier dressing and this turned out great first attempt and now is a staple in my fridge most weeks. I use a dairy free coconut yoghurt which is quite thick so if you can tolerate dairy then natural yoghurt or Greek yoghurt would work well.
Right now I seem to be going through a phase of eating sun dried tomatoes, olives and sauerkraut, which is strange as I never used to like any of these foods! I do think, however, as we get older, our taste buds change and we like different flavours we may have not liked previously.
I had a red pepper which needed to be used and instead of doing a red pepper hummus like I would normally do, I tried this dressing and it turned out really well.
I’ve had this dressing on courgette ‘noodles’, over homemade gnocchi and regular gluten free pasta and it works well with all. The dressing can also be made in to a nice spread by reducing the amount of water, it’s lovely spread on gluten free oatcakes.
-1 roasted red pepper, seeds removed (if using jarred red pepper, rinse off oil)
-1/2 cup sun dried tomatoes, oil drained & rinsed
-2 Tbsp. sunflower seeds
-1/2 red chilli, seeds removed
-1/2 cup water
-1 tsp. lemon juice
-salt & pepper to taste
How To Make
Place all ingredients in a blender and blend until smooth.
Stores well in an airtight container in the refrigerator for 4-5 days.