• Massive handful of parsley (25g)
  • Massive handful of mint (25g)
  • Massive handful of coriander (25g)
  • 6 cloves garlic, peeled (18g)
  • Big knob ginger, peeled (10g)
  • Juice of 2 lemons (80g)
  • 100 ml olive oil (100g)
  • 1 tbsp red wine vinegar (11.4g)
  • 1 tbsp capers (8.6g)

Whizz all the ingredients together for the dressing, season and use as required.  It does lose some of its lovely green colour if you keep it too long in the fridge, so best to make only a few hours before you need it. You can also add Dijon and anchovies to this, but leave out the ginger.