Vegan, dairy free

As yet, I have never visited Marrakech, but if I had I imagine that this dressing would be served lavishly over some very strong flavoured baby leaves, shredded carrots and dark olives.

NOTES: This dressing works really well as a marinade for mushrooms.

The Marrakech
Prep time
Yield: ½ cup
  • 2 tbsp balsamic vinegar
  • ½ tsp ground cumin
  • 1 tbsp dried tarragon
  • 1 tsp wholegrain mustard
  • 1 tbsp fresh mint leaves, chopped
  • 1 small fresh clove garlic, crushed and finely chopped
  • A pinch of salt
  • A twist of black pepper
  • 6tbsp extra virgin olive oil
  1. Add all the ingredients to a jam jar, except the olive oil.
  2. Place the lid on and shake to combine. Then add the olive oil and shake again.