Sweet and Spicy Dressing

The combination of the sweet honey mustard, paprika, and cumin make this dressing sweet with a nice spicy kick.

It is super easy to make and will be wrapped up in five minutes.

This dressing will be perfect to flavor the roasted eggplant and chickpeas quinoa salad, and will  also be an ideal addition to empanadas (recipe to come very soon), or as a sauce in a vegetarian wrap.

For 100 milliliters of dressing:
  • 2 tablespoons of honey mustard
  • 1 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin

Preparation Time: 5 minutes

Start by grinding the cumin seeds in a mortar. If you don't have a mortar, you can smash them with a rolling pin, or use pre-ground cumin.

Once the cumin is ground, all the ingredients are ready to be combined.

Add all the ingredients in a salad shaker, and shake them well together.

That's it, the dressing is ready! Reserve in the fridge until serving.

Enjoy on your salad, as a condiment with empanadas, as a sauce in a grilled eggplant-avocado-red onion-feta panini, or inside a chicken-grilled-cheese sandwich, or anything else you might think of.

Feel free to add any suggestions, which could beautifully accommodate with this dressing.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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