Go Back

Green Ember Sauce

A punchy, herby drizzle packed with microgreens, citrus and a touch of heat — perfect for bringing roasted veg to life. Fresh, zingy and nutrient-rich.
Print Recipe Pin Recipe
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 handful radish microgreens (pack your hand well)
  • 3/4 cup Greek yoghurt (or plant based alternative)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic (finely grated)
  • 1 tbsp tahini or olive oil
  • 1/2 tsp ground cumin
  • salt & pepper to taste
  • 1-2 tbsp water (optional to thin)

Equipment

  • blender or mini food processor

Method
 

  1. In a blender or mini food processor, combine yoghurt, radish microgreens, lemon juice, zest, garlic, tahini/olive oil, and cumin.
  2. Blend until smooth and slightly flecked with green.
  3. Taste and season with salt and pepper. Add water gradually if you’d like a thinner drizzle.
  4. Serve chilled or at room temp, over warm roasted veggies or grain bowls.