These five dressings are brilliant ways to add layers of flavour to salads, steamed vegetables or even flatbreads. With the exception of the yoghurt variation, all of them will keep covered in the fridge for up to 3 weeks, so they’re great for making ahead, too. (Eat the yoghurt dressing within a week of making it.)

YOGHURT + LEMON ZEST
150ml natural yoghurt
1/2 lemon, zested and juiced
1 tsp runny honey
Pinch of pure sea salt
Cracked Black Pepper
Combine all of the ingredients in a bowl and serve over steamed spring greens, purple sprouting broccoli or kale. Also wonderful drizzled on a savoury crepe or tossed through a new potato salad.

GINGER + MAPLE
Small thumb-sized piece ginger, grated
1 maple syrup
1 tsp soy sauce
2 limes, juiced
1 tbsp sesame oil
1 tbsp brown rice vinegar
1 green chilli, sliced finely
1 generous pinch Umami Sea Salt
Combine all of the ingredients and serve over a salad of steamed spring veg – try asparagus & spring onions, or baby carrots.

MISO + TAHINI
1 tbsp sweet white miso
2 tbsp light tahini
1 lemon, zested and juiced
drizzle of Extra Virgin Olive Oil
1 tsp maple syrup
1 generous pinch Pure Sea Salt with Roasted Garlic
Mix all of the ingredients together with a fork and serve over a hearty salad with chickpeas and lentils.

OLIVE, LEMON + DILL
25g green olives, pitted and halved lengthways
1 lemon, zested and juiced
2 sprigs dill, leaves removed
2 tbsp olive oil
1 tbsp cider vinegar
1/2 tsp soft brown sugar
1 generous pinch Pure Sea Salt with Organic Spices
Combine everything in a bowl and serve over a simple green salad or sweet slow roasted veg.

MUSTARD, ORANGE + MAPLE
2 tbsp Extra Virgin Rapeseed Oil
1 tsp wholegrain mustard
1 tsp maple syrup
1 orange, zested and juiced
1 tsp cider vinegar
1 generous pinch Pure Sea Salt Smoked Over Oak
Combine all of the ingredients and serve with peppery or bitter leaves alongside pasta.
IMAGE: Jess Lea-WIlson
RECIPES: Anna Shepherd

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