2 generous handfuls of your favourite leaves
¼ teaspoon chopped garlic
3 tablespoons honey
zest and juice of 1 lemon
2 teaspoons fresh thyme, chopped
¾ cup olive oil

View all recipes here


1.To make the dressing, blend all ingredients until thick and creamy. Season to taste.
2.Extra dressing can be stored in the fridge in an airtight container for two weeks; I recommend bringing up to room temperature and giving it a whisk before using.
3.Dress the salad leaves just before serving.

Recipes Asher Boote, Ash Hughes / Photography Amber-Jayne Bain

Leave a Reply

Your email address will not be published.