Delicious simple dressings… by Anna Montali
Spicy pomegranate and mint dressing
Combine 125ml (½ cup) pomegranate juice with 30ml (2 tbsp) olive/avocado oil together with 30ml (2 tbsp) fresh mint, 1 roughly chopped garlic clove and season. Great for salad dressing or roast lamb. Makes about 130ml.
Black olive tapenade, sesame seed and lime zest dressing
Mix 60ml (¼ cup) black olive tapenade with 30ml (2 tbsp) Egyptian dukkah, 5ml (1 tsp) za’atar spice together with zest and juice of 1 lime and 45ml (3 tbsp) olive/avocado oil. Serve with braai meat, fish or chicken. Makes about 125ml.
Horseradish and yoghurt dressing
Mix 250ml (1 cup) Greek-style plain yoghurt with 15ml (1 tbsp) creamed horseradish together with 10ml (2 tsp) freshly squeezed lemon juice, 45ml (3 tbsp) olive/avocado oil, 5ml (1 tsp) ground cumin and season to taste. Serve with pan-fried steak, cooked ham, roast potatoes and roast chicken. Makes about 250ml.
Light mayonnaise, creamed balsamic vinegar and fresh chives
Place 250ml (1 cup) light good-quality mayonnaise in a mixing bowl and mix in 20ml (4 tsp) creamed balsamic vinegar, 45ml (3 tbsp) olive/avocado oil, 2 crushed garlic cloves, salt to taste, and 20ml (4 tsp) snipped fresh chives. Mix well to combine. Use as a salad dressing. Makes about 280ml.