HORMONE BALANCING GREEN GODDESS DRESSING

Ingredients

Fills a 500 ml jar

2 big garlic cloves, germ removed
50g (2 handfuls) of baby spinach
15g (a handful) of flat leaf parsley with stems
10g (2 tbsp) of chives
12g (10 big leaves) of basil
20g (small handful) of coriander with stems
10 S/M mint leaves
1 tbsp of tarragon leaves
3/4 cup (180g) of tahini
1-2 lemon juice, depending on the acidity of the lemon
1 cup (230ml) of water
2 anchovies, or 2 tsp of capers for vegans

Instructions

1) Blend all of the ingredients in a blender until smooth. Pour the dressing into a jar and store in the fridge for up to a week.

2) For the salad, I simply roasted some cauliflower and chickpeas in evoo, salt & pepper for 20mins at 180°C, then tossed once cooled with arugula, spinach and avocado.