Soak the sunflower seeds in cold water. Then drain them, rinse thoroughly and leave to drain well.
Let the sun-dried tomatoes drain a little. Peel the garlic; wash the rocket, shake it dry and chop it roughly.
Put the sunflower seeds, sun-dried tomatoes, garlic, apple cider vinegar and olive oil in a blender. Pulse briefly until the mixture is spreadable but still chunky.
Add the rocket and blend it in only briefly so fine green flecks remain. Season to taste with salt and pepper.
Spoon the spread into a well-washed jar or container and seal it well. Leave it to infuse in the fridge for at least 30 min and use it up within a few days.
Serve it on sourdough bread, with raw veg or in bowls and wraps.
Good to know
A spread like this makes cold suppers and quick dinners so much better. Full of flavour, creamy and with just the right depth, without feeling heavy.
Swaps
Sunflower seeds → cashews (milder flavour, creamier texture; contains tree nuts) | Rocket → basil (a little milder and aromatic) | Apple cider vinegar → lemon juice (fresher acidity, provides vitamin C) | Olive oil → avocado oil (milder flavour, also provides unsaturated fatty acids)
Allergens
Contains sunflower seeds; depending on the jar of tomatoes, other allergens may be present, so check the label. For children, blend finely and go easy on the garlic; in pregnancy fine if kept properly chilled and made with fresh ingredients.
