Lemony Buttermilk Dressing

A GREAT dressing for salads and slaws, this delivers a double hit of different gut-friendly microbes from the buttermilk and the preserved lemons. SERVES about 4 140ml live cultured buttermilk (or kefir) ½ tsp English mustard 3 tbsp extra-virgin olive oil ½ tsp maple syrup (optional) Juice and grated zest of ½ small lemon WHISK the buttermilk and mustard in a bowl and gradually add olive oil, followed by maple syrup if using, and the lemon. Season with sea salt and black pepper.