
- ¼ cup neutral oil (like grape seed)
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 2 tsp honey
- 2 tsp wholegrain mustard
- 1 tsp dijon mustard
- ½ clove crushed garlic
- ½ tsp salt
- ground black pepper
Shake together in a jar. Store in the fridge. Good to make in bulk.
* Source: Annabel Langbein
Roast Capsicum and Walnut Dip
Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.
Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.
Serve with crackers or use with lamb or steak