Vegan oriental remoulade

Ingredients for 1 servings:

• 45 g sunflower seeds
• 40 g water
• 1 tsp mustard, hot
• 1 ½ tsp sugar
• ½ tsp, leveled salt
• some pepper
• 100 g sunflower oil
• 1 ½ tbsp sesame seeds, light
• 50 g green olives, marinated in herbs
• 1 tbsp, heaped mint
• 1 tbsp, heaped parsley, chopped
• ¼ tsp Pul Biber
• 1 organic lime(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 38 minutes

Roast the sesame seeds in a dry pan until light brown. Remove from the pan and let cool. Grind the sunflower seeds very finely in a blender. It’s best to freeze the seeds first. Combine the sunflower seed flour with water, mustard, sugar, salt, and pepper in a tall container, mix, and let stand for about 15 minutes. Puree vigorously with a hand blender, slowly adding the oil. While blending, mix in the oil with the hand blender. Finely chop the olives and mix them into the mayonnaise along with the toasted sesame seeds, chopped mint, parsley, and pul biber. Add the zest of the whole lime and the juice of half a lime, and season to taste. Tip for non-vegans: Replace the vegan mayonnaise with regular mayonnaise.