Just two ingredients, toasted pumpkin seeds and umeboshi, combine to make this perfectly rich, salty and slightly sweet dressing. You could add tahini, scallion, parsley, lemon zest… it’s flexible. Add more water if you like your dressing pourable, less if you prefer to slop it on thick with a spoon. It’s fantastic on brown rice or vegetables, roasted squash, a big dollop on broccoli…. anything goes. Definitely worthy of the angry face, it’s called Magic Dressing for a reason.
1. Sort and wash the pumpkin seeds. To wash, place the seeds in a strainer then place the strainer in a larger, water filled bowl. Gently swirl the water around with the pumpkin seeds using your hand. Drain and repeat until the water is just about clear.
2. Pre-heat your pan (stainless steel is best) over a medium-high heat. Transfer the pumpkin seeds to the pan and with a wooden spoon or flat rice paddle, gently stir the seeds up and down then side to side until most of the water has evaporated. Reduce the heat to medium low and continue to move the seeds until they are fragrant and start to pop. Don’t let them burn or the flavour becomes bitter.
3. Spread the seeds on a plate to allow them to cool. Once cool, place in a food processor or blender and blend until they become powder.
4. Chop the umeboshi plums into small pieces and add to the blended seeds, or add the umeboshi paste. If you’re adding any extras, add them here.
5. Blend for a few more seconds, or until mixed. Add water and blend to achieve the desired consistency. Use within a few days, if it lasts that long!