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Coconut and Tahini Green Goddess with Sunflower Seed Dukkah

Creamy coconut green goddess that’s bright, herby, and tangy
Drizzle it over crisp greens with dukkah crunch for contrast
Fresh, silky, and wildly addictive—one bite and you’ll want more

lunch ⏱ 35 min 410 kcal / portion 18.0 g carbs / portion (estimated) vegan glutenmilk 🔗 Original source

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Coconut and Tahini Green Goddess with Sunflower Seed Dukkah
v5 · rb0e705f985 20260727Z1751 140 ml coconut milk 50 g sunflower seed ¼ tsp flaked salt 🍳 ⏱ 2-3 min warm the coconut milk until slightly warm ⏳ cool the warmed coconut milk and stir in water blitz the herbs, garlic, and olive oil until almost smooth blitz in the coconut milk until smooth 🌀 stir in tahini, lime juice, maple syrup, and flaked salt 🔪 make the dukkah by partially crushing the sunflower seeds with a few turns grind the remaining dukkah ingredients into the sunflower seeds 🍽 assemble the platter with green goddess in a bowl and arrange the leaves and radishes 🍽 drizzle the remaining olive oil on the leaves and sprinkle with flaked salt Coconut Tahini Green Goddess 🎉 75 ml olive oil 10 g mint leaf 35 g chive 20 g parsley leaf 1 piece garlic 2 tbsp tahini 3 tbsp lime juice 1 tsp maple syrup 1½ tsp urfa chilli 1½ tsp aleppo chilli ⅛ tsp ground turmeric ⅛ tsp kashmiri chilli ¼ tsp golden caster sugar 160 g chicory leaf 1 piece baby gem leaf 1 piece lebanese cucumber 100 g radish dressing dressing tahini, lime juice, maple syrup flaked salt dressing green goddess chicory leaf, baby gem leaf, lebanese cucumber, radish
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Preparation steps

  1. warm the coconut milk for 2-3 minutes until slightly warm
  2. cool the warmed coconut milk and stir in water
  3. blitz the herbs, garlic, and olive oil until almost smooth
  4. blitz in the coconut milk until smooth
  5. stir in tahini, lime juice, maple syrup, and flaked salt
  6. make the dukkah by partially crushing the sunflower seeds with a few turns
  7. grind the remaining dukkah ingredients into the sunflower seeds
  8. assemble the platter with green goddess in a bowl and arrange the leaves and radishes
  9. drizzle the remaining olive oil on the leaves and sprinkle with flaked salt

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