Lemon–coriander dressing

Lemon–coriander dressing

By
From
New Middle Eastern Food
Makes
350 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Trim and clean the roots of 1 cup fresh coriander then put it — leaves, stalks, roots and all — into a food processor. Crush 2 cloves garlic with 1/2 teaspoon salt. Add to the coriander along with 2 tablespoons water and whiz to a purée. Put 200 ml extra-virgin olive oil into a large mixing bowl and whisk in the coriander purée. Add 1 teaspoon roasted and finely ground caraway seeds, 4 lightly bruised whole cardamom pods, 1/2 teaspoon crushed black peppercorns, 1 seeded, scraped and diced red bullet chilli, the juice of 1 lemon and the segments of 1 lemon and stir together well. Taste and adjust the seasoning, if necessary. Pour into a sealable jar and store in the fridge. It will keep for 3–4 days. Strain before using.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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