Raspberry Vinaigrette
Last year I visited Armenia, it was a very unplanned trip, trying to get out of Oman and back home to the UK in covid times. I was lucky that my mum had a good friend from Scotland who just happens to live there, so off I toddled to the land of Kardashians and had the BEST unexpected time.
It was the height of summer and just like Oman, their temperatures are scorching, however unlike Oman, they also grow abundance of crops and every type of berry you could ask for. My mum’s friend, Sonia, told me in return for staying with her I had to make her and her friends dinner one night and all I wanted to do was something with the berries.
Usually I would make a dessert but with the heat I was craving a salad and decided to elaborate on a vinaigrette. I crushed some berries, added in all the other ingredients and came out with this luscious Raspberry Vinaigrette.
Cooking tips:
You can blend the mixture till it’s smooth but sometimes I love a bit of the raspberry texture so I mash it instead.
You can jar this up and keep it in the fridge for about a week.
Would also work for blackberries, mulberries and strawberries too!
Method:
Add everything into a blender and blitz till smooth.
Alternatively add everything to a bowl (if using chilli chop fine), and mash with the raspberries.
Use to drizzle over any salad!
Ingredients
200g Raspberries
50ml Extra Virgin Olive Oil
3 TBSP Red Vinegar
Squeeze of a fresh Lemon
1/2 a red chilli (optional)
2 TSP Honey
Salt