100ml olive oil
1 finely chopped large red chilli (you choose the heat)
1 lemon zested and juiced
75g walnuts, pecans or hazelnuts, chopped
2 tbsp runny honey (we used Borage)
Fresh mint, shredded
Combine all ingredients bar the mint, and shake well. Add shredded mint, salt and pepper to taste. If making ahead of time, add the mint no more than an hour before serving.
This is delicious as a salad dressing, coating warm new potatoes, accompanying a red cabbage ‘steak’ or drizzled over a warm chicken breast and green beans.