A vegan/dairy free take on a modern classic dressing – this takes around 10 minutes from start to finish, and will keep in the fridge for up to a week… but I doubt it will last that long!
2 large cloves garlic
Juice of 2x medium lemons
1x teaspoon olive oil
1x teaspoon apple cider vinegar
A handful of frozen baby peas
A handful of fresh parsley
1/2 Ripe avocado
Pinch of black pepper
2-3 teaspoons of water for the consistency you desire
Simply combine all ingredients in a food processor in the order stated above, until you reach the consistency you want – I used this as an alternative to my usual tahini-based dressings on a buddha-bowl with bulgur wheat base, steamed winter veg of broccoli, cauli, green beans and carrots, and spicy potato wedges to zing up the dish for a weekday work lunch. All up this took about 25 mins of prep and I had dinner and two huge bowls for lunch.