Creamy mint and anchovy dressing
Try this with a quinoa and beetroot salad. Or try with poached fish, vegetarian salads or spooned over almost any steamed green vegetable.
Combine the dressing ingredients in a blender until smooth with small, fine flecks of mint. Season to taste with salt and pepper, then scrape into a jar and refrigerate until needed.
Adding the arrowroot makes for a thicker, creamier dressing.