Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 6 mini cucumbers, chopped
- 1 fennel bulb, chopped
- 3 cloves garlic, chopped
- 1 lemon, juiced
- 1⁄2 cup olive oil
- 1⁄4 cup sherry vinegar
- 20 g fresh coriander, chopped
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Blend all the ingredients together.
Serve with fish and chips or over salads and steamed vegetables.
Cook's note: Make plenty of this versatile dressing to use all week long on salads and veggies. It will also work wonders drizzled over leftover grilled fish. You’re welcome.
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