The Food Farm Green Goddess Dressing

“Our version has dill pickles and yoghurt as these are staples we grow and produce here. You could use anchovies or capers instead of the pickles and mayonnaise or sour cream instead of the yoghurt.”

1 cup yoghurt

1 cup parsley

1 cup perpetual spinach

1 cup of mixed herbs (we use lovage, dill,

tarragon and mint)

2 tablespoons chives

2 tablespoons lemon juice

1 tablespoon olive or local sunflower oil 2 teaspoons dill pickles

Put all ingredients in blender and mix until smooth.