This is the first recipe in series of 3 to make my smokey halloumi salad with a seed brittle and a ginger salad dressing.
I was nearly born in a rally car! My mother told my dad that she thought she had gone into labour. My father was having none of it, and told my mother that I would have to wait. I spent a lot of my childhood creating havoc in hotels while we followed my mom around the country. She rallied in an all-woman team and my dad was the responsible parent. As soon as I was old enough to read a route schedule I was placed into the passenger seat of the lead car. I learnt to navigate from an early age and carried on doing so competitively for a long time. When my parents were not rallying they were at the race track. I spent much of my childhood at Kyalami playing on the jungle gym. I learnt to drive at Midvaal Race Track in my dad’s car.
Today’s inspiration ♥ Recipe For Ginger Salad Dressing ♥ can be found on Lavender and Lime Click To Tweet
When I got my driver’s license I did a little bit of rally driving with my cousin as the navigator. From rallying I learnt to watch the speedo while I drive as keeping a constant speed is important. This is for sealed odometer rallying where arriving on time is the aim. Dave however is a racing driver. He watches the oil pressure gauge to make sure the engine is not about to suffer terminal damage. And the rev counter so he knows when to change gears. On our recent road trip he told me to keep the car at 4000 revs. I found this extremely difficult as my eye automatically watches the speed. It took me quite a while to get used to the idea of watching a different part of the dashboard, and while doing so I drove quite gingerly as my attention was a little bit diverted.
Click on the links for conversions and notes.
- 30mls apple cider vinegar
- 1.25cm fresh root ginger, finely grated
- 10g honey
- 45mls olive oil
- 5mls sesame oil
- Salt to season
- Place the vinegar, ginger and honey into a jug and whisk to combine
- Add the oils and whisk until combined
- Season to taste with the salt
- Pour into a salad dressing bottle and use as needed
Inspiration published on Lavender and Lime September 22:
- 2016 – Black Cherry Frozen Yoghurt
- 2014 – Braised Red Cabbage
- 2013 – Zespri Kiwi Fruit Hamper Give Away
- 2011 – Clemengold Ostrich Fillets
- 2010 – Sirloin With A Vermouth Jus