LEAF SALAD WITH LEMON, THYME & HONEY DRESSING

5 mins

	2 generous handfuls of your favourite leaves
	DRESSING
	¼ teaspoon chopped garlic
	3 tablespoons honey
	zest and juice of 1 lemon
	2 teaspoons fresh thyme, chopped
	¾ cup olive oil

1.	To make the dressing, blend all ingredients until thick and creamy. Season to taste.
2.	Extra dressing can be stored in the fridge in an airtight container for two weeks; I recommend bringing up to room temperature and giving it a whisk before using.
3.	Dress the salad leaves just before serving.

Recipes Asher Boote, Ash Hughes / Photography Amber-Jayne Bain