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Lime and sesame dressing

10 min • 4 to 6 servings •
Peter Marks

10 min •     4 to 6 servings•

Peter Marks

Fresh spinach and roasted eggplant salad with bean sprouts, topped with a tangy dressing, served on a white plate in a cozy kitchen.

A wonderfully smoky, zesty dressing that completely lifts a woodier salad such as one with bean sprouts, spinach or aubergine (egg plant).

Ready

  • juice and zest of 1 lime
  • half the quantity of olive oil
  • 1 tsp toasted sesame oil
  • 2 tsp honey
  • 1 Tbsp sesame seeds, toasted
  • finely chopped red chilli, to taste
  • 8 red peppercorns, coarsely ground
  • smoked salt (if you have)
  • salt, to taste

    • Set

  • jam jar

    • Go!

  • Shake all the ingredients bar the salt in a jam jar.
  • Taste and add salt as required.

    • Recommendations

    The smoked salt gives a little extra smokiness, but you’ll probably need regular salt as well in order to bring out the edge on the lime.

    dressing vegan

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