Apricot & sunflower seed dressing

Apricot & sunflower seed dressing

Total: 10 Min. | Active: 10 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / dl: 458 kcal
, Fat: 45 g
, Carbohydrate: 10 g
, Protein: 3 g


2 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To toast the seeds

2 tbsp sunflower seeds


100 g apricots, pitted, chopped
1 tsp liquid honey
1 dl rapeseed oil
½ dl white balsamic vinegar
½ tsp salt
1 tbsp coarse-grain mustard
2 tsp thyme, finely chopped
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How it's done

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To toast the seeds

Toast the sunflower seeds in a frying pan until golden brown, leave to cool.


Puree the apricots with the honey, oil, balsamic and salt. Stir the mustard, thyme and sunflower seeds into the dressing.

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