This dressing goes with almost every salad variation you can think of. I love it with mixed greens, roasted beetroot, cucumbers, shredded carrots, and cooked whole grains such freekeh or quinoa.

It’s simple and delicious. Prepare it in advance and store it in the fridge for quick salads during the week. The quantity in the recipes is enough for two medium salads (serves 2-3) or 1 large salad (serves 5-6).