1 tsp honey
2 tbsp olive oil
1 tbsp white wine vinegar
Salt & pepper
1) Cut the fruits in half lengthwise and remove the flesh. Now, you need to separate the pulp from the seeds. Heat the flesh of the fruit on low heat for 1/2 minutes to liquefy the pulp and then strain through a fine-mesh sieve.
2) Whisk all the ingredients together. Taste and add more vinegar or olive oil if needed (it depends if you want a sour taste or not). You can keep in the fridge in a container up to one week.
It works very well with a simple salad. For example, lamb’s lettuce, beetroot, tomatoes ... but you can also add avocados, quinoa, grapefruit… I also used this dressing to marinate the halloumi (for about one hour in the fridge) before cooking it!
Photo credit @flexi_healthy_kitchen