1 cup sunflower seeds
1 cup water, plus extra for soaking
zest and juice of 2 lemons
1⁄4 cup olive oil
1 clove garlic, microplaned
2 teaspoons salt
1⁄2 teaspoon black pepper
fresh garden leaves

At the restaurant we serve this nutritious and creamy sunflower dressing with baby leaves from the garden, activated sunflower and pumpkin seeds and currants. It is great with fresh raw vegetables and slices of fruit in the salad too.


1.Soak the sunflower seeds in water for 3 hours or overnight.
2.Strain off the water and discard.
3.Add the seeds, 1 cup water, lemon juice, zest and garlic to a blender and blend until smooth.
4.Slowly add the olive oil to emulsify into the dressing, which will start to thicken.
5.Add seasoning to taste.
6.Serve with fresh garden leaves.

Recipes & food styling Ainsley Thompson / Photography Sam Stewart

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