Sun-dried tomato pate


1 ½ cups sunflower seeds, soaked
5 oz  sun-dried tomatoes, soaked
2 clove of garlic, minced
1 teaspoon paprika
1-2 tablespoons fresh rosemary, finely chopped
½ cup extra virgin olive oil
2-4 tablespoons lemon juice
salt and pepper as to taste


Soak the sunflower seeds in 3 cups of cold water for at least 2 hours. Cover the sun-dried tomatoes with warm water and let them reconstitute for about half and hour. Save the water from the tomatoes. Chop the tomatoes into smaller pieces. Combine all ingredients in a food processor and process until a creamy paté. Add some of the tomato water if the paté is too dry. If more liquid is needed add some water. Taste with salt and pepper.

Suggested serving vegetables:
cucumber wedges, carrots stalks, green beans, sugar snap peas, bell pepper, celery stalks, cauliflower pieces, broccoli pieces