I particularly enjoy this dressing on a crunchy roughly cut coleslaw containing green and red cabbage, celery, carrot and red onion. It is also very tasty drizzled over quartered tomatoes mixed with sliced red onions or over warm boiled potatoes. Use it on barbecued lamb or to make a salad using leftover roast or barbecued lamb combined with red onion, black olives and left over roast or barbecued root or Mediterranean vegetables.
90ml (6 tbsp) extra virgin olive oil
75ml (5 tbsp) white wine vinegar
4 tsp sugar
1 tsp whole grain mustard
flaky sea salt freshly ground black pepper
1 cup firmly packed mint leaves
- Into a small bowl place oil, vinegar, sugar and mustard with salt and pepper to taste and whisk to combine. Leave overnight covered at room temperature if you wish.
- When you are ready to serve dressing take small handfuls of mint leaves and roll up. Slice with a sharp knife aiming not to bruise and therefore darken the leaves. Add to dressing, stir to combine and use immediately.