Peri Peri isn’t just for BBQ chicken!  This dressing is super quick, super easy, and super delicious.

Here’s the science bit… what dressing has to do is mix oil and water which is not easy. Something needs to emulsify and mix them. French dressing uses mustard but other sauces like the Peri Peri or Gold Sauce do the job too.

To get started, find a clean jar with a tightly fitting lid.

• 1 level tablespoon of Ukuva Peri Peri or Ukuva Gold Sauce
• ½ tablespoon of runny honey or maple syrup
• Pinch of Superior Sea Salt
• 1 tablespoon of lime juice – or white wine vinegar or even balsamic vinegar
• 2 tablespoons of oil – sunflower, rapeseed or olive

1. Place everything in the jar. Put the lid on and give it a really good shake. That’s it!

How to use it:

A simple lettuce side salad will be pepped up but push the boat out and make a rice salad with Kilombero Brown Rice which is great for eating cold in salads as it doesn’t get sticky. Mix a few spoons of the dressing into the cold rice and then add any salad veggies you have. Peppers, cucumber, sweetcorn, tomato, rocket, crisp lettuce, spring onions, radish…whatever is in the fridge! Serve with dressing drizzled over it and try scattering pumpkin, sunflower and sesame seeds on top.

Turn it from a salad to a meal with the addition of grilled halloumi cheese or dare I say it, Peri Peri Chicken!

Thanks to Fiona for sharing another great, simple recipe.