- 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
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.