Green queen miso dressing

• 30 g Flat leaf parsley
• coriander (small pack)
• rocket (small pack)
• 11 Woolworths pitted queen or Manzanilla olives
• 1 T anchovies
• 2 T Woolworths miso paste
• ½ cup olive oil
• 1 lemon, zested and juiced
• 2 T sherry vinegar
• sea salt and freshly ground black pepper, to taste

1. Place all the ingredients into a blender and blend until smooth. Season to taste.

Cook’s note: You can store this in a jar for up to a week in the fridge so make a double batch.

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Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Production: Amy Ebedes-Murray