![\"clairepesto3\"](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/clairepesto3-scaled.jpg\")
Right now, it’s a bit of a workshop race. So I’m taking this opportunity to publish a recipe from my book V\u00e9g\u00e9terrien, which I published with Flammarion in 2017. This recipe is illustrated in the book by Claire Curt, with culinary styling by Manuella Chantepie. I stumbled across this recipe in a small Swedish restaurant and was immediately intrigued by the texture. I couldn’t determine its composition. I chatted with the chef, explaining what I was doing (the blog, the books etc.) and asked him if he would let me in on his secret. I was very surprised by the ingredients I hadn’t thought of. Soaked sunflower seeds, marinated sun-dried tomatoes and spices. And the result is totally incredible. Everyone I’ve made this “tapenade” for has fallen in love with it from the very first bite.<\/p>\n\n
Duration of tasting pleasure: always too short!<\/p>\n\n
- 250g sunflower seeds<\/li>
- 150g sun-dried tomatoes, marinated in olive oil<\/li>
- 60g olive oil<\/li>
- 3 small garlic cloves<\/li>
- herb salt<\/li>
- \u00bd teaspoon dried thyme<\/li>
- \u00bd teaspoon dried rosemary<\/li>
- 1 teaspoon turmeric powder<\/li>
- 1 teaspoon madras curry powder<\/li><\/ul>\n\n
First, soak the sunflower seeds in plenty of hot water (from the tap). <\/p>\n\n
After an hour, they’re plump and tender. Drain well in a small sieve. Pour directly into your blender with the drained sun-dried tomatoes marinated in olive oil. <\/p>\n\n
Add the remaining ingredients: olive oil, peeled garlic, salt, thyme, rosemary, turmeric and curry powder. Turn on your food processor to reduce the mixture to a fine pur\u00e9e. You need to keep a certain texture. <\/p>\n\n
Taste to check salt seasoning. For this recipe, I use the herbal salt I find in organic stores. But normal salt will also do. The “tapenade” is ready! You can store it in a cool place with cling film on contact.<\/p>\n\n
Serve on fresh bread or crackers (with or without gluten if you’re sensitive). Don’t hesitate to add broccoli, alfafa or radish shoots!<\/p>\n\n
![\"clairepesto4\"](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/clairepesto4-scaled.jpg\")
@ClaireCurt for V\u00e9g\u00e9terrien, Flammarion<\/figcaption><\/figure>\n \n![\"vegetarian](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/végéterrien-1.jpg\")
<\/figure>\n<\/div><\/div>\n![\"clairepesto4\"](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/clairepesto4-300x300.jpg\")
<\/div>\n<\/div>\nTapenade de graines de tournesol aux tomates s\u00e9ch\u00e9es<\/h2>\n
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