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Dijon and Pear Mountain Pepper Sauce


In an effort to support Australian ingredients, not only do we care about native ingredients, but we also care about eating and using locally grown, seasonal produce. Choosing these items allows us to support farmers in addition to indigenous communities and at the same time educate on the use of foods and plants we grow in our own backyard.

Right now pears and apples are in season and we’re keen to take full advantage. Last week we made the apple pie, and this week we are going more savoury, with a pear and pepper sauce. Suitable to use for a dressing, to drizzle over vegetables, or as a dipping sauce for flatbread, chips and crackers, this versatile sauce is not only tasty, but healthy as well. We’ve added spinach to boost the colour and nutritional value, and have made it creamy using Cannelini beans instead of a less healthy alternative. In addition, the beans add protein and fiber, and combine with the impressive nutrient properties of the mountain pepper!

Dijon and Pear Mountain Pepper Sauce


1/2 large ripe pear, peeled and diced
1 tsp dijon mustard
2 tbsp apple cider vinegar
1/2 cup vegetable broth
1 1/2  tsp raw honey
3 tbsp Cannelini beans
3 tsp Mountain Pepper Leaf
3-4 Mountain Pepper Berries
Salt to taste
1 handful spinach


Add all the ingredients to a blender and blend until smooth and creamy. If it seems too thick, add a few tablespoons of water or some additional broth. Serve immediately or store in the fridge until ready to consume. (Can be reblended if necessary!)

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