The Hackney Butchers Association

This takes 5-10mins depending on how quickly you can chop... It's a great dressing for tomato salad or mixed bean salads.  It's got quite a strong flavour, so it's good even if your tomatoes aren't the best.  It's delicious in a humous wrap the next day too. CLICK HERE FOR RECIPE:

Salad: 500g raw beetroot, peeled & very thinly sliced 2tsp lemon juice 2tbs olive oil small handful parsley Dressing: 100g shelled pistachio 2tbs finely chopped parsley 1 dsp finely chopped mint 1 dsp lemon juice 1 tsp caster sugar 7 tbs olive oil 1 tsp zemon zest 4tbs water 1 tsp orange blossom water (optional) Serves 4 as part of a mezze. Blitz the dressing ingredients briefly in a food processor, nuts first. Then season to taste. Dress the beetroot & parsley leaves with the lemon juice & olive oil. When ready to eat, spoon over some pistachio dressing. This comes from the mighty Moro's. Everything they make is amazing. I've had a few disasters from their cook books if i'm honest. I probably did something wrong! Their restaurant is still my favorite. I love it!

3tbsp Lime Juice 3 tbsp Fish sauce 1 tbsb caster sugar This is good for asian salads, or as a dipping sauce for spring rolls.

Small handful of mint 1/2 lemon (juiced) 1 heaped tbsp Grain mustard 2 egg yolks 4-5 tbsp olive oil Blitz the mint, lemon juice, mustard & egg yolks briefly in a blender. Slowly add the oil until it's just thickened like double-cream. Great with anything barbeued.