TO MAKE:

Greens Dressing (gf) (v)

You'll make this versatile dressing again and again.

INGREDIENTS

3-4 cups lettuce or salad greens (remove anything slimy), roughly chopped

handful basil, mint or parsley, roughly chopped

1 clove garlic, grated zest and juice 1 lemon

2 tablespoons apple cider vinegar

¼ cup extra virgin olive oil

1 teaspoon dried chilli flakes (optional)

sea salt and ground pepper

METHOD

Whizz the greens and herbs in a food processor for 30 seconds. Add the remaining ingredients, whizz to form a smooth dressing and season.

Give it a try…

• tossed through spaghetti with a sprinkle of toasted breadcrumbs or parmesan

• as a dip for fresh focaccia or toasted bread

• stirred through mayo or unsweetened yoghurt with sumac and paprika to top tacos or burgers

• as a dressing for boiled potatoes

Tartare Sauce (gf) (v)

This quick sauce is great for using the floppy outer leaves or leftover cores of iceberg lettuce. It works well with cos and other more robust leaves, too.

INGREDIENTS

2 cups unsweetened Greek yoghurt

2 tablespoons lemon juice 2 cups lettuce, roughly chopped

handful fresh dill or parsley, roughly chopped

2 tablespoons capers

½ cup diced gherkins or cornichons plus 2 tablespoons of juices from their jar

sea salt and ground pepper

METHOD

Place the yoghurt, lemon juice, lettuce and herbs in a food processor and whizz until smooth. Add the remaining ingredients and pulse until a chunky sauce forms. Taste and add more pickles or seasoning as desired.

Give it a try…

• with roasted fish and crispy potatoes

• as a dip for kumara wedges

• with barbecued eggplant and toasted pita breads

• dolloped on a smoked fish omelette