Apricot & Avocado Mustard

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Makes: 1.5 cups

Whether folded through a summer slaw, used as a dipping mustard for fresh vegetable tapas or dolloped on BBQ skewers, this is a zingy, vegan-friendly, dairy-free dressing to enjoy.

INGREDIENTS

METHOD

  1. Heat jam, vinegar and mustard together in a saucepan over medium heat. Stir well until all ingredients combine, reduce heat and simmer for 5 minutes.
  2. Remove from heat and refrigerate for at least one hour.
  3. When cool transfer to a food processor, add the avocado flesh and blitz until completely smooth.
  4. Serve with summer slaw or kebabs.
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