DRESSINGS FOR DAYS

**All Images Harriet Harcourt / Recipes and Styling Kate Flower**

Who Needs store bought dressings when you can easily whip up these delicious and healthy options at home. With these four recipes you’ve got everything covered.

ASIAN SWEET CHERRY VINAIGRETTE

MAKES 200ml

100ml cherry vinegar New Leaf Orchards (or red wine vinegar)

50ml soy sauce

2 tsp Chiu Chow Chilli Oil

2 tsp brown sugar

2 tsp miso paste

2 tsp fresh ginger, minced

2 spring onion, finely sliced into rounds

To Prepare

Combine all ingredients in a bowl and gently whisk to combine.

Prepare the dressing days ahead and add the spring onion on the day you’re serving

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DF/VEG/V

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YOGHURT RANCH DRESSING

MAKES 1 ¼ CUPS

2 spring onions, finely sliced

1 garlic clove, finely minced

1 lemon, zest and juice

2 tbsp dill, minced

2 tbsp parsley, minced

1 tsp onion powder

¼ tsp coarse sea salt

¾ cup Greek yoghurt

¼ cup good quality mayonnaise

To Prepare

Combine all ingredients in a bowl and whisk or stir well to combine.

Store in jars and refrigerate until required.

AVOCADO AND BUTTERMILK DRESSING

MAKES 2 CUPS

1 cup (125ml) buttermilk

1 (180g) Hass avocado

80ml extra virgin olive oil, plus extra to drizzle

(100g) 4 long green shallots, coarsely chopped

(3g) 1 garlic clove, finely chopped

(Approx 55g) Juice of 2 limes

Salt to taste

To Prepare

For the buttermilk dressing, place all ingredients in a food processor and whiz to combine. Season to taste and set aside.

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Make Ahead

Prepare dressing up to 3 days ahead.

Cook’s Note

If you want to play with flavour enhancing, add fresh coriander or smoked paprika for a colour and flavour pop.

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VEG/GF/ optional vegan and dairy free if you change buttermilk for vegan mayonnaise in the dressing.

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TAHINI DRESSING

MAKES 375ml

⅓ cup Tahini

125ml Extra Virgin Olive Oil Great Southern Groves

125ml water * see note

1 lemon, zest and juice

2 tbsp honey, (or brown sugar for a vegan option)

2 tsp sumac, ground

1 tsp coriander, ground

1 garlic clove, minced

To Prepare

Place all ingredients in a blender or food processor and process until smooth.

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Make Ahead

This dressing can me made and stored days ahead of use

Cook’s Note

For a thin dressing for salads, add 125ml water
For a thicker sauce to serve with vegetable dishes or spooned over meat replace water with 125g Greek yoghurt

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V/VEG/GF/DF

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