Sunshine dressing
I love this dressing on pretty much any salad situation, but it’s extra good in a ‘grain bowl’. Place about 2/3 cup (125 g) cooked grains in a bowl (pearl barley, brown rice or quinoa), top with roasted vegetables (see here) and some nuts and drizzle with the dressing. It’s also good over steamed broccoli or with a simple poached chicken or tuna salad.
Ingrediënten
- Grated zest and juice of 1 orange
- ½ cup 125 ml extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp white miso
- 1 tsp soy sauce
- 1 tsp maple syrup
- ¼ tsp ground turmeric mostly for colour
- 3 cm 1¼ inch piece ginger, peeled and roughly chopped
Instructies
- Add all of the ingredients to a blender and blitz for about 30 seconds or until well combined.
- Add some water if the dressing is a little too thick.
- Check and adjust the flavour so that it’s the perfect mix of salty, tangy and a tiny bit sweet.
- Store the dressing in the fridge for up to 4 days.
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