Yoghurt and orange dressing
( MAKES ¼ cup )
Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Try this with a salad of oranges, watercress, rocket and/or spinach and thinly sliced fennel. Keeps 1-2 days in the fridge.
Place yoghurt, oil and orange zest in a small bowl and whisk to combine. Season with salt and freshly ground black pepper.
See more of Kathy Paterson’s summer salad dressings and vinaigrettes here.