Turn a bowl of simple veggies into a mouth-watering salad with this quick and easy dressing. We love it drizzled over simple grated carrots with a sprinkle of seeds for a crunchy side dish; or served over cold, leftover roasted potatoes. This dressing keeps well in the fridge for up to 1 month.
This recipe uses two different types of oil: olive oil to add a rich flavour and sunflower oil to create a smooth glossiness. Feel free to use just one oil depending on what you have in the cupboard.
