Ketchup, Step Aside. A Fragrant Grilled Potato Platter Sauce.
This recipe idea, like many others, came to me on a Friday morning right before hosting my parents for lunch. Whilst I was pulling up my hair into a ponytail (people who cook with their hair down are lying) and staring into my cupboards, I thought, what do I have left anyways (this sentence is utterly altered for the purpose of this story, I love organising and I had planned the night before- but regardless, I had no time to run to the store so I very much dealt with the cards I was handed). I saw a massive bag of sweet potatoes (another 'toddlers love these' purchase which turned out to be terribly false), a couple of surviving herbs in the garden and an old lemon juice bottle (it wasn't expired or anything but my gosh it seemed to have seen better days). So, with the help of roasted eggplants and fried tofu, I created a couple of platters, with one of them introducing a new star staple for your kitchen (from yours truly, but the sentence was getting really, really long): a fresh, lemony cucumber sauce.
For the sauce,
Lemon juice (3 tbsp)
Basil (a small handful, thinly chopped)
Thyme (4-5 stems, leaves removed and chopped)
olive oil (1/3 cup)
sea salt (a good pinch)
Black pepper (to taste)
Shallots (2 small or 1 large, minced)
Lebanese cucumber (1, thinly chopped)
If you find the lemony taste too strong or overdid it: add a teaspoon of brown sugar and mix well
Over oven-roasted sweet potatoes with a separate platter of crunchy sunflower seeds rice, grilled eggplants and Lebanese cucumber. Sprinkle with fried smoked paprika tofu.
Chop all ingredients and mix thoroughly in a bowl (repeat the quantity proportions as many times as needed, depending on your number of guests- we were 4 in total and had plenty).
Serve over the potatoes and keep some readily available on the side so your guests can enjoy it over their rice as well- oh yes, she's versatile.