< Previousdressings, pickles, toppers & oilsdressings, pickles, toppers & oils189188 4 teaspoons za’atar juice of 1 lemon 1 garlic clove, grated 5 tablespoons olive oil ½ teaspoon salt 2 teaspoons sumac Add all the ingredients to a clean jam jar, close with the lid, and shake until smooth. Store in the refrigerator for a week. prep time: 5 minutes makes: 8-ounce (250-ml) jar 2 garlic cloves 6 red Thai chiles 2-inch (5-cm) piece of ginger, peeled and grated juice of 2 limes 1 teaspoon soft brown sugar 2½ tablespoons fish sauce 3 tablespoons peanut oil Add the garlic and chiles to a mortar and pestle and bash until broken down. Add the ginger, lime juice, sugar, fish sauce, and oil and mix until all the sugar has broken down. Store in the refrigerator for three days. prep time: 5 minutes makes: 8-ounce (250-ml) jar 2-inch (5-cm) piece of ginger, peeled and grated 2 garlic cloves, grated 2 shallots, chopped 4 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar 2 teaspoons brown miso paste 1 red chile, diced zest and juice of 2 limes Mix all the ingredients in a bowl until the miso is evenly incorporated. Store in the refrigerator for a week. prep time: 5 minutes makes: 8-ounce (250-ml) jar 1 large handful of parsley & stems 6 jalapeño chiles 1 large handful of basil 1 large handful of chives ½ cup (60g) cashew nuts 2 garlic cloves zest and juice of 1 lemon 1 tablespoon nutritional yeast 8 tablespoons olive oil ½ teaspoon salt Blend all the ingredients in a small blender until smooth. Store in the refrigerator for one to two days. prep time: 5 minutes makes: 8-ounce (250-ml) jar za’atar dressingThai chile & ginger dressingmiso & lime dressinggreen goddess jalapeño dressing189188 4 teaspoons za’atar juice of 1 lemon 1 garlic clove, grated 5 tablespoons olive oil ½ teaspoon salt 2 teaspoons sumac Add all the ingredients to a clean jam jar, close with the lid, and shake until smooth. Store in the refrigerator for a week. prep time: 5 minutes makes: 8-ounce (250-ml) jar 2 garlic cloves 6 red Thai chiles 2-inch (5-cm) piece of ginger, peeled and grated juice of 2 limes 1 teaspoon soft brown sugar 2½ tablespoons fish sauce 3 tablespoons peanut oil Add the garlic and chiles to a mortar and pestle and bash until broken down. Add the ginger, lime juice, sugar, fish sauce, and oil and mix until all the sugar has broken down. Store in the refrigerator for three days. prep time: 5 minutes makes: 8-ounce (250-ml) jar 2-inch (5-cm) piece of ginger, peeled and grated 2 garlic cloves, grated 2 shallots, chopped 4 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar 2 teaspoons brown miso paste 1 red chile, diced zest and juice of 2 limes Mix all the ingredients in a bowl until the miso is evenly incorporated. Store in the refrigerator for a week. prep time: 5 minutes makes: 8-ounce (250-ml) jar 1 large handful of parsley & stems 6 jalapeño chiles 1 large handful of basil 1 large handful of chives ½ cup (60g) cashew nuts 2 garlic cloves zest and juice of 1 lemon 1 tablespoon nutritional yeast 8 tablespoons olive oil ½ teaspoon salt Blend all the ingredients in a small blender until smooth. Store in the refrigerator for one to two days. prep time: 5 minutes makes: 8-ounce (250-ml) jar za’atar dressingThai chile & ginger dressingmiso & lime dressinggreen goddess jalapeño dressingNext >