The Marrakech

Vegan, dairy free

As yet, I have never visited Marrakech, but if I had I imagine that this dressing would be served lavishly over some very strong flavoured baby leaves, shredded carrots and dark olives.

NOTES: This dressing works really well as a marinade for mushrooms.

the marrakech.jpg

The Marrakech

Effort: Easy

Prep time: 10 mins

Yield: 1/2 cup


2 tablespoons balsamic vinegar

½ teaspoon ground cumin

1 tablespoon dried tarragon

1 teaspoon wholegrain mustard

1 tablespoon fresh mint leaves, chopped

1 small fresh clove garlic, crushed and finely chopped

A pinch of salt

A twist of black pepper

6 tablespoons extra virgin olive oil


  1. Add all the ingredients to a jam jar, except the olive oil.

  2. Place the lid on and shake to combine. Then add the olive oil and shake again.

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