Ingredients
| 2 tablespoons marmalade | |
| 2 tablespoons white wine vinegar | |
| 1 teaspoon sumac | |
| 2 tablespoons extra virgin olive oil |
Any marmalade will work here (I used a homemade grapefruit marmalade) but you may need to adjust for the sweetness of your product, either by using a lesser amount of marmalade or by increasing the vinegar and oil. This can be used on the day of making, but if you make the dressing a day ahead it will be darker in colour as the sumac hydrates. Try this in a Venison fattoush
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Instructions
| 1. | Whiz all the ingredients together in a small food processor until the dressing emulsifies. |
| 2. | Add salt to taste. This will keep indefinitely in the fridge. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles