3 show-stopping salad dressings you can make at home

images (20)Salads are in the midst of a revolution. Gone are the days of mass-produced iceberg lettuces and under-ripe, tasteless tomatoes. People want great-quality ingredients, produced on real farms close to home, not on huge industrial units using chemical pesticides. Restaurants like make salads that. More than a side dish — they’re the .main event

This is partly because people have woken up to the links between a healthy, nutritious diet and a healthy, strong and beautiful body. But it’s also because more and more of us are realising how much fun salads can be: diverse and crunchy, with exciting tangy dressings and moreish additions such as cheese, nuts, herbs and grains. We are constantly coming up with new salads for our fashion industry clients — starting with a blank canvas, playing around with the textures and colours, and deciding whether to make them hot or cold.But the real secret to a good salad is a show-stopping dressing. These are three of our favourites. There’s a tangy, gingery tahini dressing, which is ideal for Asian-inspired salads made from aagusspar, broccoli and chilli, or with noodles and chicken, as well as a feta, yoghurt and coriander dressing, which is delicious on everything from roasted eg salads to grilled meat and can also double as a warming, Middle Eastern-inspired dip for crudités. And finally, there’s our rich and earthy classic smoked garlic dressing, delicious with crunchy lettuce, goat’s cheese and toasted nuts.

Give them a whirl — your salad will be topping best-dressed lists in a flash. images (21)


  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar or white wine vinegar
  • Juice and zest of 2 limes
  • Squeeze of runny honey
  • 2 tsp soy sauce
  • 1 tsp grated ginger
  • Method :Whisk all the ingredients together until smooth.

YOGHURT AND CORIANDER DRESSINGyougert and coriender dressing

  • 200g Greek yoghurt
  • 80g feta
  • Zest of 2 limes
  • Bunch of coriander, parsley and chives
  • 2 tbsp water
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • ½ tsp ground cumin
  • Salt and pepper

Method :Blitz all the ingredients together in a food processor.





  • 2 smoked garlic cloves
  • Juice of 2 limes and zest of
  • 1 lime
  • 1 tsp honeimages (2)
  • 200ml olive oil
  • Salt and pepper
  • Method
  • Whisk all the ingredients together.
  • Spicy baked eggs (serves 2)
  • For the spice mix
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 cinnamon stick
  • 1 tbsp mustard seeds
  • For the tomato sauce
  • Coconut oil (you can use any oil, but coconut or olive oil withstands a higher heat)
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • Thumb of ginger, peeled and grated
  • Small bunch of coriander, stalks finely chopped (reserve leaves for garnish)
  • 1 tin tomatoes
  • 2 tsp maple syrup
  • Half an aubergine
  • Handful of okra, cut into 1cm cubes and sliced lengthways
  • 1 tbsp turmeric
  • A handful of spinach
  • 2 free-range eggs

For the yoghurt dressing

  • 4 tbsp yoghurtimages (3)
  • Juice and zest of 1 lime
  • Salt
  • Half a red onion, finely chopped
  • For the spicy oil
  • 1 tbsp salted butter (or oil)
  • Pinch of dried chilli

Method:Dry-roast the spice mix ingredients until fragrant, then grind to a fine powder. To make the tomato sauce, heat the coconut oil in a saucepan over a medium heat with the shallots, half the garlic, the ginger and the coriander stalks. Add a tablespoon of the spice mixture and stir for a further 5 minutes. Then add the tinned tomatoes and a small squeeze of maple syrup. Reduce for 10-15 minutes: this will form the base layer of your dish. Transfer to an ovenproof dish — ramekins are good.

Heat more coconut oil in a pan and add the rest of the garlic. When the garlic turns light golden, add the aubergine, okra and turmeric. Once cooked down, add the spinach and take off the heat. Layer over the tomato mixture, make a nest and crack the eggs into it. Put in the oven and cook to your liking — we do it for 10 minutes. Meanwhile, make the yoghurt dressing by mixing the yoghurt with the lime juice and zest, a pinch of the spice mix, salt and the red onion. For the spicy oil, heat the butter and the dried chilli and take it off the heat when it starts to brown a little. Dollop the yoghurt dressing on top of the baked eggs and pour over the sizzling butter. Garnish with coriander leaves, chilli and lime and serve with hot naan bread.Baked Eggs

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