Devilled Cups of Sunflower Paste
Juicy, sweet, hot, and a pretty pink too! – This is simple pantry fare that’s thrown together in minutes and works for lunch, snack, or as an appetiser.
1 cup soaked sunflower seeds
half a small cucumber
1 tablespoon dulse flakes
few sprigs coriander
bottom quarter large sweet red pepper(capsicum)
good squeeze pink grapefruit juice
2 smallish, firmish ripish tomatoes
Tabasco (or use a tiny chunk of red or green chili before pulsing
Basically you just grind it all together, taste, adjust the seasonings, and then dollop it onto the wedges of red pepper.
I’m logging the recipe because, although I expected it to be nourishing but dull (being all out of lemon juice, onions, garlic and other spices) it was surprisingly moreish piled onto carvings from the rest of the pepper, decked liberally with a basic fruit and cider vinegar raw chutney, and scattered with fresh ground black pepper and tiny chips of salt.
However, as well as the sweet hint of grapefruit and coriander against the satisfying crunch of the cups themselves, it was the kiss of heat from the Tabasco that added the ‘devillish’ grace to this dish.
Before the chutney went on I shook just a few drops over each portion – no doubt it’s not raw – but I’m moderate in my approach to this way of eating – especially as far as condiments go.