Cookbook

Buttermilk & Feta

Dressing

1 Prep 5 minutes

2 Makes 1 cup

125ml (½ cup) buttermilk

100g feta, coarsely chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 small clove garlic

½ teaspoon ﬁnely grated lemon rind

Salt and freshly ground black pepper, to taste

1. Place buttermilk, feta, olive oil, lemon juice and garlic into

blender jug and secure lid.

4 BLEND 10 seconds or until smooth.

2. Add lemon rind, season with salt and pepper.

4 STIR 5 seconds or until combined.

Serve: drizzle over your favourite salad or add use as a

dressing for potato.

Storage: transfer to a clean airtight container and store in the

fridge for up to 2 days.

Cherry Tomato

Vinaigrette

1 Prep 5 minutes

2 Makes 1¼ cups

250g ripe cherry tomatoes

125ml (½ cup) extra virgin olive oil

1 tablespoon balsamic or white balsamic vinegar

1 small clove garlic

¼ cup ﬁrmly packed fresh basil leaves

1 tablespoon chopped fresh ﬂat leaf parsley

Sea salt and freshly ground pepper, to taste

1. Place tomatoes, oil, vinegar, garlic, basil and parsley into

blender jug and secure lid.

4 BLEND 10 seconds or until combined, season to taste with salt

and pepper.

Serve: drizzle over your favourite salad greens.

Storage: transfer to a clean airtight container and

store in the fridge for up to 1 day.