Eats shoots and leaves

Buttermilk ranch dressing

For 300ml

You will need:

140ml buttermilk Juice of 1 small lemon 2-3 tablespoons olive oil 4 tablespoons Greek yoghurt Small handful fresh dill, stems removed Handful of fresh chives, chopped Handful of flat-leaf parsley 1 tablespoon smooth Dijon mustard 1 clove garlic, minced Salt and freshly ground black pepper

1 Add the buttermilk, the lemon juice, the olive oil, the Greek yoghurt, the fresh dill, the chopped fresh chives, the flat-leaf parsley (It’s fine to include the parsley stalks, too), the Dijon mustard and the minced garlic to your NutriBullet or blender, and whizz until the dressing is sumptuously smooth.

2 Taste the dressing, and season with a few twists of the salt and pepper mill.

3 Transfer the dressing into a clean screw-top jar. It will keep in the fridge for up to three days (although for the best, brightest colour, it is best served straight away).