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Jacques Lawinski

Jacques Lawinski

PhD candidate in philosophy and ecology at Université Paris VIII, visiting researcher in Lesvos, Greece. A writer, an activist, and an avid walker, I explore the planet and what it means to relate to nature, finding new, ecological ways of being.

Originally a spicy Italian salami paste used in sauces, dressings, salads, pasta, and more, this umami-filled vegetarian/vegan version is absolutely brilliant with watermelon and feta cheese as a salad, or in a tomato sauce with fresh pasta to add an extra kick of spice and flavour. 



45 grams of sundried tomatoes (not in oil)
1 clove of garlic
1 tsp smoked paprika
2 heaped tsp miso paste
1 tsp fennel seeds
1/2 hungarian wax chilli, or two birdseye chillis, or chilli to taste
1 tbsp red wine vinegar
1 tbsp neutral oil like sunflower oil


  1. Soak the dried sundried tomatoes in 1/4 cup boiling hot water for about 30 minutes.
  2. Cut up the chilli and garlic into fine slices, and then put into a blender or small food processor, along with the other ingredients including the tomatoes and the water.
  3. Mix together until you get a smooth paste.
  4. Store in the fridge until you need to use it!

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