If you love tangy dressings, this one is fabulous! Great over oven roasted vegetables or in your next pasta salad. it goes well with a mix of beans too. Don’t forget the chopped herbs on top! Parsley, mint or coriander all work well. Last night I made a warm salad with baked pumpkin cubes and a tin of chickpeas.
Heat 1 cup grilled red capsicum strips (well drained) in 1/4 cup red wine vinegar. Add to 3 purple garlic cloves, 1 tablespoon balsamic vinegar, 1 teaspoon dark muscovado sugar and 1/2 cup extra virgin olive oil. Blend til combined, but still chunky. Season with pepper and salt.