Creamy and delicious, you'll be dolloping this satay sauce on everything.
- 1 cup sunflower seeds
- 2cm piece fresh ginger
- 1 small onion, diced
- 1 clove garlic
- 4 tablespoons tamari
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
Soak the sunflower seeds in water for 1 hour.
Whizz the onion, garlic and ginger. Heat the oil in a small saucepan and add the onion mixture, cook, stirring for 30 seconds.
Drain the sunflower seeds and whizz until a paste is formed.
Add the sunflower butter to the saucepan, cook, stirring for 1 minute. Add tamari and maple syrup and 1/2 cup water.
Bring to the boil, stirring, then remove from heat.
Allow to cool and then add the lemon juice, stir until it looks nice and creamy.
Season to taste with more tamari or some chilli if you prefer a little kick.