TWO DELICIOUS LEMON ZEST RECIPES 🍋🍋

[RECIPE IN SHOW NOTES]

Low-stakes, high reward recipes don't get much better than this!

An unexpectedly brilliant and nourishing salad dressing that takes 2 minutes to make, contains 5 simple ingredients and can turn your humble iceberg lettuce into a meal?

Halfway through this I suddenly got real with myself and went. "You're going to want more." So this recipe is for the larger amount - it's easy to scale up and down, customise with chilli, etc, and I recommend croutons! (Even 4 is enough.) @simonpdavis @yumichild @iheartradioau @gourmetgarden_aus #gourmetgarden #freshfor4weeks #sponsored

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Recipes

ZESTY HUMMUS DRESSING 2 tbs apple cider vinegar 2 tbs olive oil

2 tbs Gourmet Gardens Zesty Lemon Paste

4 tbs shop-bought hummus

1 tsp ground cumin

Combine all ingredients in a small jar, mix well, then pour over salad leaves, eg., iceberg lettuce, and croutons, and enjoy!

Fresh and zesty red sauce

Serves 4

3 tablespoons extra-virgin olive oil

1 large onion, halved and sliced

2 garlic cloves, finely chopped

1 tablespoon puréed lemon zest OR zest of 1 large lemon

6–8 tomatoes, finely chopped (or 1 x 400g tin chopped plum tomatoes)

Sea salt flakes and freshly ground black pepper

¼ cup water, plus extra if necessary

a small handful of black olives, torn

1 bunch of flat-leaf parsley, leaves picked and finely chopped

Method:

Heat the olive oil in a large heavy-bottomed frying pan over a high heat. Add the onion and cook stirring, for 2–3 minutes until slightly softened, then add the garlic, lemon zest and olives and cook for a further minute.

Add the tomatoes to the pan, season with a generous pinch of salt and a good few grinds of pepper and cook, stirring, for a few minutes until the tomatoes have broken down and started to release their liquid. Add the water and continue to cook, bubbling away, for 10–15 minutes, stirring as necessary and adding a splash or two of extra water if it looks like things might dry out. When the sauce is thickened and glossy and the tomatoes have broken down completely, remove from the heat and stir in the parsley. Taste and adjust the seasoning if necessary and you’re sauce is good to go.

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