Vegan Tzatziki Sauce

OMG I'm literally addicted to this sauce. It's smooth, creamy with a acid and refreshing aftertaste.. In two words: Simply Perfect!

Pefect to season wraps, as a dipping sauce for your fav raw veggies or just to be eaten straight from the pot, spoonful after spoonful.
And guess what? It's very quick and straightforward to make!.. Well, at least if you remember to soak a little in advance the nuts. :)

Ingredients:
100 gr Cashews Nuts - Salted and Roasted (soaked overnight or at least for 4 hours before blending)
1 Lemon (Zest & Juice)
1/4 Cucumber (grated and drained)
1 Clove of Garlic
10ish Leaves of Fresh Mint
Salt & Pepper to Taste

Method:
Soak cashews ideally overnight (or at least fo 4 hours).

Grate the cucumber and drain the excess water with a clean cloth.

Add all the ingredients in a blender and blend until smooth and gorgeous!

*May require a bit of extra water (of some plant based milk for extra taste) in order to achieve the perfect smoothiness.*

Do not forget to taste it to adjust the saltiness and the amount of pepper........

.......and SERVE!

Told ya it was easy peasy! Hope you enjoy it :)

*Serving Suggestion*

Falafel Wrap with Homemade Sweetcorn Relish, Salad, Sweetcorn and Tzatziki Sauce.

Whole Grain Barley, Spinach and Feta Salad

To make this easy-peasy recipe all you need for 4 to 5 servings is:

300 gr of Whole Grain Barley
100 gr of Frozen Spinach Cubes (better if finely chopped)
100 gr of Feta Cheese
5 Mints Leaves
1 Glove of Garlic
Salt, Pepper & E.V. Olive Oil to taste

Wash and rinse the barley then boil it in a generous amount of water for about 30 mins (or according to the instructions of its pack).

In the meantime, cook the spinach in a pan with a couple of table spoons of oil, a pinch of sea salt and the garlic glove, finaly chopped (if you don't like its taste, you can leave it whole and remove it before assembling the dish). This would take about 10 mins at medium heat.

Once the barley is cooked, drain it then allow both the spinach and the barley to chill.

Roughly break the feta cheese in a bowl, then add the barley, the spinach and the mint leaves finaly chopped.

Season with a couple of table spoons of olive oil, pepper and more sea salt to taste.

Best served cold or at room temperature.