Recipe This sprinkle mix offers a creative and decorative way to top salads, sandwiches and other creations. It adds nutty, sweet and sour notes that complement other flavours in a dish. Think of it as a savoury version of a classic sweet sprinkle mix with a lot of character. Use this recipe as a guideline and experiment with your favourite seeds or dried algae. If dried vinegar powder is hard to come by, skip it in the mix and add some lemon juice to your dish to increase acidity.
1 tsp dried vinegar
150g roasted sesame seeds
100g toasted onion
½ tsp salt
½ tsp black pepper
Method Roast the sesame seeds in a pan on a medium heat until lightly golden brown. Let cool down.
Place the sesame seeds in a food processor for 3–4 seconds until the seeds are crushed but not turned into a paste. Transfer to a mixing bowl.
Pulse the toasted onion in the same way, making sure it doesn’t turn into a paste. Transfer the onion into the mixing bowl with the sesame seeds and add the remaining ingredients. Mix with a whisk until evenly combined.
Store the mix in an airtight container at room temperature for up to 14 days.