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Pesci Caesar Salad Dressing

Pesci Caesar Salad Dressing


You can take the girls out of Cornwall... A small pack of line-caught smoked mackerel made its way back to London with us… nothing quite like post-holiday denial through food. While Katy and I included smoked mackerel and anchovy toast here, the dressing is an absolute CORKER and it’s vegan. We can’t wait to enjoy it on an avo Caesar soon.

This recipe serves 2 - generously

10 mins prep

0 mins cooking

Kit list: small blender or nutribullet, opt.

Ingredients for the creamy caesar dressing:

  • 2 heaped tbsp smooth hummus

  • 1 heaped tsp Dijon mustard

  • 1/2 lemon, zest + juice

  • 1 clove garlic, crushed

  • 4 tbsp olive oil

  • 1 tsp seaweed powder

  • 1 tbsp capers, hand-chopped

  • Pinch sea salt


  1. Finely chop the capers by hand and grate the garlic as finely as possible.

  2. Stir everything together until smooth and creamy.

  3. If you’re making a larger batch whizz everything together with a hand-blender or small jug blender, and stir in the chopped capers at the end.

  4. Other deliciousness includes, chopped romaine lettuce or baby gem lettuce, flaked smoked mackerel, shaved parmesan cheese, toasted sourdough - either rubbed with garlic or spread with anchovy while still hot…

  5. Assemble your salad just before serving.

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