LEMONY BUTTERMILK DRESSING

A GREAT dressing for salads and slaws. It delivers a double hit of different gut-friendly microbes from both 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)

½ tbsp Preserved Lemons (see below right), finely diced (or juice and grated zest of ½ small lemon)

½ tsp xanthan gum (optional thickener) WHISK the buttermilk and mustard together in a bowl and gradually add the olive oil, followed by the maple syrup if using, and the Preserved Lemons. Season well with sea salt and freshly ground black pepper.