Two Beautiful Sauces

I always love to have a few beautiful sauces or dressings in my fridge.  It means pulling together healthy, tasty meals is a simple task.  I especially love to add a bit of zest to my own lunchtime fry-up of leftovers and steamed or roasted vegetables (also often found in lovely glass bowls in my fridge)

The warmer weather of late has thrown my herb garden into a flurry of growth and greenery.  As many of my favorite concoctions start with a base of herbs, what better time to be inspired than Spring!

I thought I would share with you two quick and easy sauces I made today, and suggestions of ways they can be used.  Both complement similar dishes, however one has a definite middle eastern taste, whilst the other gives a more traditional Mediterranean flavour.  With two cloves of garlic each, both of them pack a punch!

Garlic and Coriander Yoghurt Dressing

1 clove garlic
Two sprigs of mint
½ bunch of coriander
125g Greek yoghurt
1 lemon – halved
40ml olive oil

Place garlic, mint and coriander into mixing bowl and chop 5 secs/sp 7.
Add yoghurt and put lid and MC in place. Squeeze juice of lemon onto the lid. Blend 30secs/sp3. Whilst blades are turning, drizzle oil onto the lid so that it slowly emulsifies into the yoghurt.
Drizzle dressing over the salad and serve the remaining in a jug or bowl.

Serve with:

• any middle eastern morsels, such as felafels, 
• a dressing to the famous beetroot salad 
• tossed through some steamed green beans 
• garnish for any morrocan or middle eastern meat dishes 
• drizzled over BBQ kebabs 

Salsa Verde

2 cups of mixed herbs ie parsley, basil, oregano, mint
2 cloves of garlic
3 anchovy fillets
2 tsp capers
2 tsp mustard
Juice of a lemon
30g olive oil

Start by making the Salsa Verde. Combine all of the ingredients except the mustard, oil and lemon juice into the TM bowl, chop on Speed 6 for 10 seconds.
Add mustard and lemon juice and combine on Speed 4. Whilst blades are still turning add the oil slowly. Scrape down the bowl and process a little bit more if needed.

Serve with:

• beautiful over steamed fish or chicken as in here
• tossed through steamed greens; ie beans, asparagus and brocolini
• as a dressing for a simple salad of roasted capsicum and chickpeas
• great over any BBQ meat