A vibrant, herb-led dressing for salads, roasted vegetables and warm grain bowls.
Sweet blackberry, subtle acidity and aromatic thyme come together in this deeply coloured dressing that transforms even the simplest plate.
Drizzle over peppery leaves, spoon over roasted vegetables or toss through a warm lentil salad for an easy hit of fruit, acidity and fresh herbs.
You’ll need
- 2 tbsp Blackberry Cordial
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tsp fresh thyme leaves
- 4 tbsp extra virgin olive oil
- Pinch of sea salt
- Freshly cracked black pepper
To make
Whisk together the Blackberry Cordial, red wine vinegar and both mustards in a small bowl.
Stir in the fresh thyme leaves.
Slowly whisk in the olive oil until the dressing is smooth and emulsified.
Season with sea salt and freshly cracked black pepper to taste.
Leave to rest for 5–10 minutes before serving to allow the flavours to soften and come together.
Ways to enjoy
- Drizzled over roasted beetroot and rocket
- Tossed through warm puy lentils
- Spoon over roasted squash
- Served with peppery leaves and toasted walnuts
Make it your own
For a silkier, more restaurant-style finish, blend the dressing briefly with a hand blender instead of whisking.
