Try this for a dressing instead.
1 red pepper, chargriled until the skin is black. Peel off the skin and do it over a bowl so you can catch the liquid that'll run off.
Dice it up nice and small.
Add to it the following:
3tbsp of good quality olive oil (extra virgin. taste some on your finger before you add it, it it makes you go :-& then get some better stuff)
1 tspn of a nice melow balsamic vinegar
the juice of half a lemon
1/2 a tspn of mustard powder (if you can't get that, use a full teaspoon of whole grain mustard)
about a teaspoon of honey (if you're a nonce and claim not to like honey, use a wee bit of sugar instead)
1 clove of garlic, crushed
2 finely chopped spring onions
1 tspn dried oregano
about 6 fresh basil leaves, torn up
If you want it spicy add some hot smoked paprika or a fresh chilly (chopped).
pinch of salt
a good grind of black pepper (BLACK pepper, not that shitty evil white stuff)
Have a taste and adjust the seasoning as required (more sugar/honey if it's too tart, or if it's totally overwhelming add a bit more oil. try to avoid going too crazy on the salt)
give it a good hard mix until it's emulsified, keep it in the fridge and use within a week. |
