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.