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Spruce up your summer salads with this tangy twist on your traditional vinaigrette. It will be a sure winner at your next BBQ party!
Place all of the ingredients except the oil in a small blender. Blend to puree. With the motor running, gradually pour in the oil, until combined. Strain through a fine mesh sieve. Store in an airtight container in the refrigerator for up to 2 weeks.
2 punnets (250g) raspberries
⅓ cup (80ml) red wine vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
½ cup (125ml) light flavoured extra-virgin olive oil