I recently had a dinner party dilemma. I had invited a couple to join my partner and I for a home-cooked meal with the aim of blowing their socks off with my Masterchef-like skills. I had visions of a creamy tortellini to start, a Moroccan tagine for a main and something rich and delicious (aka chocolate-filled) for dessert. But then, I was sent a text.
“Can’t wait to meet up on Friday! Just a heads-up, one of us is dairy-free and the other can’t do gluten. No stress, though, we can work around whatever you cook. x”
No stress?? You’ve only ruled out two of the staple ingredients for every single course! In my search for alternative dishes that will work, I’ve come across this tasty recipe from Nik Toth and Meko Coconut Water that could serve as an entrée or side salad and the best bit is it’s completely gluten, dairy and guilt-free!
• 1 large cucumber
• 1⁄4 avocado
• 1 tablespoons sesame seeds
• 1⁄2 bunch of coriander chopped
• 1⁄2 cup of Meko 100% Pure Coconut Water
• 1 orange peeled
• 2 tablespoon tahini
• 1⁄2 teaspoon tumeric powder
• 1 tablespoon extra virgin olive oil
• 1 teaspoon maple syrup
• salt & pepper to taste
Slice the cucumber length-wise using a peeler and place in a bowl; top with sesame
seeds. Using a hand blender mix the dressing ingredients until smooth.
Serve together and enjoy!