The perfect accompaniment to a salad of diced avocado, asparagus, watermelon and feta.
Ingredients
| 500 ml | Watermelon juice (Main) |
| ½ | Lemons |
| 3 | Oranges |
| 1 ½ cloves | Garlic |
| ½ tsp | Cumin seeds |
| 1 optional | Curry leaves |
| 1 tsp | Sumac powder |
| ½ Tbsp | Raw sugar |
| 100 ml | Red wine vinegar (Main) |
| 1 Tbsp | Dijon mustard |
| 200 ml | Olive oil |
| 1 to taste | Sea salt |
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Directions
- In a mixing bowl, place the ingredients together, except the olive oil. Whisk together. (Use both the juice and the zest from the oranges and lemons).
- Whisk in the oil and finish the seasoning with sea salt. Allow to stand to infuse for two hours before using.
- Great dressed with a salad of diced avocado, asparagus, watermelon, feta, tea-soaked sultanas, pine nuts and baby cos lettuce.
