LIME AND CUMIN DRESSING

By akselden

Ingredients

• 3 tablespoons hazelnut oil
• 2 tablespoons grape seed oil (or other
• bland oil)
• 1 teaspoon sherry or wine vinegar
• juice and finely grated zest of 1lime
• 1/2-1 teaspoon wholegrain mustard
• 1/2-1 teaspoon of cumin seeds, ground
• and toasted
• salt and freshly ground black pepper
• caster sugar
• 1 tablespoon fresh mint, chopped
• (optional)

Preparation

Step 1

Blend together the oils, vinegar, juice of 1/2 lime and the mustard. Whisk in the lime zest and cumin seeds. Leave to stand for at least an hour to allow flavors to develop, then add seasoning and caster sugar to taste, adding more lime juice if liked. Stir in mint, if using.
Variations:
Substitute walnut oil for hazelnut and 1/2 orange for the lime. Use-ground, toasted coriander seeds instead of cumin. Basil or marjoram may be substituted for mint. Excellent on beetroot, chicory and watercress salads.
With other nut and seed oils, such as pistachio, pine kernel and sesame, start off with a neutral oil and vinegar/citrus juice mix, then add drops of your chosen nut/seed oil until you get the right balance. Pistachio oil goes well with lime or grapefruit juice; pine kernel with lemon juice; pumpkin or sesame seed oil with balsamic or dark, Chinkiang rice vinegar