This is perfect drizzled over salad leaves or just used as a dip for some cut veggies.
- 1 small head garlic
- 5 fl oz (140ml) rapeseed or sunflower oil
- 4 tbsp cider vinegar
- Juice of two oranges
- 1 rounded tsp grain mustard
- 1-2 tsp soya sauce
- Roast the garlic in the oven for 20 minutes at 220C/425F/gas mark 7. Allow to cool then squeeze the cloves out into a blender bowl.
- Add the oil, vinegar, orange juice, mustard and soya sauce, then blend. Place in an airtight container and store in the fridge.