Skordalia with a Japanese Twist

We used to make skordalia in the sixties and I think it deserves a revival!

I added some white miso and rice vinegar so giving this traditional Greek recipe a Japanese twist. The white miso is lighter and sweeter in taste and texture than brown miso so won't overwhelm the other flavours in this recipe.

It's great as a dip or simply slather it on hot toast,

I like using Purebread spelt bread in this recipe as, apart from being healthy and easily digestible. it dissolves readily in water

Ingredients

2-3 slices of Purebread Spelt bread

1/2 cup of walnuts

3 cloves of garlic 

1/2 cup of extra virgin olive oil

1/2 teaspoon of salt 

the juice of 1/2 lemon or a little more to taste

1 teaspoon of rice vinegar

1 tablespoon of white miso

a little water to reduce to the desired consistency if necessary 

chopped flat leaf parsley and Greek olives to garnish

Method

Soak bread for about 2 minutes , then squeeze to remove excess liquid

Whizz in foodprocessor with walnuts and peeled and finely chopped garlic to create a paste

Add lemon juice, rice vinegar, miso and salt and blend again

Add the olive oil

If necessary add a little water to create the right dipping consistency

Put in a bowl and garnish with chopped flat leaved parsley and Greek olives

Serve with celery, carrot and red pepper strips for dipping