Honey and walnut dressing recipe

This tangy and delicious dressing is great with salty cheeses's like halloumi and feta. Our currant favourite combination is with a feta, fig and spinach filo. 

Serves 10


Fine zest and juice of ½ an orange

80gm walnuts, (whole or pieces)

1 tablespoon grain mustard

2 tablespoon good balsamic vinegar

1 tablespoon honey

Pinch sea salt, ground black pepper

80ml cold pressed rapeseed/organic sunflower oil


Pre-heat oven to 160˚C  

Gently roast the walnuts for five minutes or until just taking colour; be careful not to over roast as they will become bitter. Cool the nuts then chop into pieces approximately ½ a cm.

Shake or mix together all the other ingredients, then add the walnuts. This dressing is not a smooth emulsification but more like a simple vinaigrette.

It is delicious with fresh spinach, swiss chard or slightly wilted cavalo nero.