Only four ingredients and you’re on your way to adding some kick to those vegetables sitting in your fridge.
- Dried chilis
- Onion Powder
- Course Salt
With a pestle and mortar, grind up the dried chilis. I bought a pack that were already thinly sliced and dried out, so this took just a few moments.
Adding the onion powder, thyme, and course salt, just a few more rounds and it’s ready to go. I opted to use a course salt with dried garlic and herbs from Camargue – it’s a salt that never steers me wrong, and I suppose I have to take another drive to France to get more soon!
I added the seasoning to slices of summer squash and zucchini (cut longways) from the market, and served them with a homemade tzatziki sauce. On the side, I also breaded and fried halloumi, and served this with fresh heirloom tomatoes.