(makes 200ml/serves 6)
This recipe goes with the Prawn, Mango and Avocado Salad. In summer this dressing also works well on sliced, very ripe tomatoes.
60ml (4 tbsp) freshly squeezed orange juice
30ml (2 tbsp) freshly squeezed lime juice
30ml (2 tbsp) dark rum
90ml (6 tbsp) extra virgin olive oil
2 tsp whole grain mustard
2 tsp liquid honey (lightly warmed)
1 tsp flaky sea salt
freshly ground black pepper
- Into a small jug pour orange juice, lime juice, rum and oil. Add mustard, honey, salt and pepper and whisk together.
- Store in refrigerator and re-whisk to serve.