Whipped Feta with Red-Wine Grilled Mixed Berries

This fun, dippable whipped feta red-wine dessert is a great choice when wanting to serve something to linger over at the end of a meal. Serve with an array of fruit, cookies or grilled brioche, allowing diners to choose their own sweet adventure. Pair with Dirty Laundry Hush Rosé.
Ingredients Instructions

Ingredients

Serves 4
10 oz (280 g) feta, crumbled
⅓ cup (80 ml) plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
4 tbsp (60 ml) liquid clover honey, divided
½ tsp (2.5 ml) ground cardamom
1 lb (450 g) mixed red berries (such as strawberries, raspberries, blackberries or cherries), halved if large
3 tbsp (45 ml) See Ya Later Ranch Poppy Red
fresh thyme leaves, mint leaves and/or basil leaves, for garnish
selection of fruit, cookies or grilled brioche, to serve

Instructions

  1. Preheat barbecue grill to medium-high.
  2. Meanwhile, make whipped feta. In bowl of a food processor fitted with an S blade, combine feta, yogurt, olive oil, 2 tbsp (30 ml) honey and cardamom. Blend until smooth and creamy, scraping down sides of bowl with a rubber spatula as needed. Transfer to a bowl and refrigerate until ready to serve.
  3. In a medium bowl, gently toss mixed berries, red wine and remaining 2 tbsp
  4. (30 ml) honey. Stack 2 layers of heavy-duty foil on top of each other and fold up sides slightly. Add berry mixture and bring up edges to create an open parcel. Alternatively, you could use an ovenproof frying pan. Place over flames, reduce heat to medium and grill for 10 to 15 minutes, taking care to stir every few minutes. Berries should be softened and starting to release their juices. If not, continue to grill for another 5 to 10 minutes.
  5. To assemble, spread whipped feta onto a dinner plate or into a shallow bowl. Spoon warm berries over whipped feta. Garnish with a drizzle of berry juices and a sprinkling of herbs. Serve alongside fruit, cookies or brioche for dipping.
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Drink Pairings

Island Jerk Prawns

A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.
Ingredients Instructions

Ingredients

Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve

Instructions

  1. In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
  2. In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Remove prawns and brush off excess marinade.
  4. Preheat barbecue grill to medium-high. Lightly oil grill.
  5. Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
  6. Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
  7. * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
  8. ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.
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Drink Pairings

Okanagan Peach Bourbon Upside-Down Barbecue Cake

While grilling this season, why not try baking on the barbecue? This cake is cooked on the grill in a cast iron skillet. If you would rather bake inside, simply cook the caramel on the stovetop over medium heat and bake the cake in a 350 F (175 C) oven for 35 to 40 minutes. This cake is also delicious using nectarines or plums in place of peaches. Pair this recipe with No Boats on Sunday BC Cider.
Ingredients Instructions

Ingredients

Serves 8 to 10
¾ cup (180 ml) unsalted butter, divided
⅓ cup (80 ml) lightly packed light brown sugar
3 tbsp (45 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
½ cup + 2 tbsp (155 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) finely ground pecans
1½ cups (375 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
3 to 4 peaches, pitted and sliced into thin half-moons

Instructions

  1. With lid closed, preheat 1 side of barbecue grill so temperature registers 350 F (175 C).
  2. Place an 8- or 9-in (20 or 23 cm) cast iron skillet over flame. Add ¼ cup (60 ml) butter, brown sugar and bourbon and stir with a wooden spoon until butter has melted and mixture is bubbling, about 4 minutes. Remove skillet from heat and set aside while making cake batter.
  3. In a medium saucepan, melt remaining
  4. ½ cup (125 ml) butter over grill. Remove and stir in granulated sugar, eggs, vanilla, cinnamon, salt and ground pecans until well combined. Sift flour and baking powder overtop, then fold in with a rubber spatula until just combined.
  5. Artfully arrange peach slices over caramel in skillet, starting from centre and layering peaches in a spiral, making sure to fill in any gaps. Spoon batter over peaches and spread out evenly with a rubber spatula or back of a spoon.
  6. With barbecue still at 350 F (175 C), place skillet on grill over indirect heat (away from ignited burner), close lid and bake cake for 40 to 50 minutes, rotating skillet halfway through cooking time. Cake should look golden and a wooden skewer inserted in centre should come out clean.
  7. Remove skillet from grill, place on a rack and cool for 10 minutes. Run a knife around edge of skillet to loosen cake before inverting onto a serving plate. Serve warm or at room temperature.
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Drink Pairings

Grilled Beef with Silk Road Steak Spice

Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)

Instructions

  1. In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
  2. With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
  3. Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
  4. Preheat barbecue grill to medium-high.
  5. Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.
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Drink Pairings

Achiote & Citrus-Rubbed Chicken

Deeply earthy and vibrantly complex, achiote is the flavour of the Mayan Riviera. Here’s a classic rub that gives your BBQ chicken a distinctly Yucatecan flavour. Add this tangy pickled vegetable escabeche and an ice-cold cerveza… ¡buen provecho! Fernie Brewing Tackle Box beer or Maison No. 9 Rosé make great drink pairings.
Ingredients Instructions

Ingredients

Serves 4
tbsp (45 ml) achiote paste
2 tbsp (30 ml) canola oil
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) ground allspice
⅛ tsp (a pinch) ground cloves
1 lime, zest and juice
½ orange, zest and juice
3 cloves garlic
4 chicken legs
Vegetable Escabeche, to serve, make ahead, recipe follows (optional)
VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
½ red onion, cut into ¼-in (0.6 cm) strips
2 medium carrots, cut into ¼-in (0.6 cm) thick rounds
1 jalapeño pepper, seeded and quartered lengthwise
1 cup (250 ml) water
1 cup (250 ml) apple cider vinegar
2 tsp (10 ml) salt
½ tsp (2.5 ml) coriander seeds
½ tsp (2.5 ml) whole allspice
1 bay leaf

Instructions

  1. To make achiote citrus rub, combine all ingredients, except chicken and escabeche, in a food processor and blend until smooth.
  2. Place chicken in a large bowl, pour rub overtop and massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
  3. Prepare your barbecue grill for indirect cooking. For double-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken, skin-side up, directly over flame. Cook, covered, flipping chicken legs every 8 to 10 minutes and rotating them if you notice any hot spots on grill. Adjust flame as needed to maintain grill temperature of 350 to 400 F (175 to 200 C). Cook for about 30 minutes, or until a thermometer registers 175 F (79 C) when inserted at thickest point of chicken leg.
  4. Transfer chicken to a serving platter and serve with Vegetable Escabeche as a light side dish. Pairs well with warm tortillas and steamed rice or a green salad.
  5. VEGETABLE ESCABECHE (Makes about 3 cups (750 ml))
  6. Pack onions, carrots and jalapeño pepper strips into a jar with a screw-top lid.
  7. In a small saucepan, combine water, vinegar, salt, coriander seeds, allspice and bay leaf and bring to a boil. Carefully pour over vegetables and seal jar.
  8. Let cool to room temperature, then refrigerate for at least 2 hours and up to 10 days before serving.
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Drink Pairings

Limoncello Blueberry Tiramisu with Candied Rosemary

Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.
Ingredients Instructions

Ingredients

Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows

Instructions

  1. Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
  2. In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
  3. In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
  4. In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
  5. To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
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Drink Pairings

Roasted Cauliflower Hummus with Walnut Dukkah

Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 425 F (220 C) and move rack to lower shelf.
  2. Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
  3. In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
  4. Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
  5. WALNUT DUKKAH (Makes about ½ cup (125 ml))
  6. Preheat oven to 325 F (160 C).
  7. Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
  8. In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
  9. Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
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Drink Pairings

Blackberry Tart with Grilled Grand Marnier Oranges

This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.
Ingredients Instructions

Ingredients

Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
  3. In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
  4. Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
  5. To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
  6. Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
  7. In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
  8. Preheat barbecue grill to medium, taking care to clean and oil grills.
  9. In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
  10. Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
  11. To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
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Drink Pairings

Mexican Street Corn Dip

From Chilliwack to Chiapas, nothing says summer like fresh corn. Take this Mexican vacay inspired dip to your next backyard BBQ and it’ll be a guaranteed crowd pleaser. Offer Ole Cocktail Tequila Variety Pack or Modelo Especial beer for a great drink pairing.
Ingredients Instructions

Ingredients

Serves a fiesta-sized bowl
BASE LAYER
12 oz (340 g) cream cheese, room temperature
¾ cup (180 ml) sour cream
⅓ cup (80 ml) mayonnaise
1½ tbsp (22.5 ml) pickled jalapeño juice, from jar
2½ tsp (12.5 ml) garlic powder
1½ tsp (7.5 ml) onion powder
1 lime, zest only
½ cup (125 ml) sliced green onions, green parts only
⅓ cup (80 ml) pickled jalapeño peppers, chopped
MEXICAN STREET CORN
2 cobs corn (peaches and cream or any variety of sweet corn)
1 lime, juice only
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) chili powder
¼ tsp (1 ml) salt
sliced jalapeño pepper, for garnish (optional)
¼ cup (60 ml) chopped fresh cilantro
½ cup (125 ml) crumbled queso fresco, feta or cotija cheese
½ tsp (2.5 ml) Tajín seasoning (or to taste)

Instructions

  1. To make Base Layer, in a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, pickled jalapeño juice, garlic powder, onion powder and lime zest and beat until smooth. Stir in green onions and pickled jalapeños, then transfer to a serving bowl and refrigerate until cooled.
  2. To make Mexican Street Corn, preheat barbecue grill to medium-high.
  3. Grill corn until lightly charred on all sides. Let cool, then remove kernels from cobs and toss in a bowl with lime juice, nutritional yeast, garlic powder, onion powder, chili powder and salt.
  4. Arrange seasoned corn mixture onto chilled base layer and top with jalapeño slices (if desired), cilantro, queso fresco and Tajín seasoning.
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Drink Pairings

Harissa-Roasted Carrot & Cashew Dip

Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish

Instructions

  1. Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
  2. Preheat oven to 400 F (200 C).
  3. In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
  4. Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
  5. Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
  6. Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
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Drink Pairings

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