Red Sauce (not a ketchup).
Sometimes, it is good to have some healthy, tasty sauces on hand. I like to make this Kidney Bean sauce which can be used together with so many different things. It’s beautiful pinkish red coloured sauce to plate with (goes especially well with smoked and BBQ dishes). Make ahead and keep in the fridge.
Below you will find three other suggested uses.

The Red Sauce:
250 g Kidney Beans, cooked (about 350 ml)
1 lemon, juice from
1 tablespoon olive oil
½ medium sized red onion
1 tsp apple cider vinegar
A few drops of honey
Pinch of salt
½ tsp chili flakes

1. Run in blender until smooth. Taste. Season some more if needed.
2. If too thick add another spoon of olive oil. Consistency should be like a smooth apple sauce.

SERVE AS A SAUCE WITH GRILLED AUBERGINE/EGGPLANT AND DIJON BALSAMIC DRESSING: (great starter or snack)

– pour the Red Sauce into a squeezy bottle and place in fridge until time of use.

Dijon Balsamic Dressing:
50 ml olive oil
50 ml red wine vinegar
1 tsp Dijon mustard
Salt

1. Whisk or shake to combine. Make sure it blends well.
2. This sauce is rather thin, plate with pipette or drop from tip of spoon.
3. Drizzle on plate.

Roasted Aubergine:
1 large, sliced aubergine
Olive oil
Sea salt

1. Oven on 200 C
2. Place on baking sheet. Drizzle with salt and oil.
3. Roast 35 minutes.

SERVE ON TOP OF AN AVOCADO SANDWICH:
Please see my previously posted Crisp Bread recipe.
SERVE AS A DIP:
– with serve with carrot sticks, celery or sliced apple