I had too much coriander for what I had planned to cook over the Platinum Jubilee holiday but, waste not, it has been turned into the most delicious salad dressing. This is so good; it can also be used by itself, on toast or as a dip and has a whole new life with the addition of tahini paste, some mint leaves and Greek yoghurt. Keep adding and tasting and thinking about texture. Served with grilled lamb or haricot beans it gives an instant lift to mid week meals.

1 large bunch coriander
2-3 cloves garlic (optional)
Juice of 1-2 limes
1 tsp clear honey or maple syrup (optional)
1 tsp roasted and ground coriander seeds
3-4 tbsp good quality olive oil
Salt

Trim the coriander and take out any faded leaves, wash and dry in a salad dryer and with paper towels. Put into blender with all the other ingredients (but hold back some of the olive oil and lime juice) and blend for a short time as this sauce looks good when flecks of green can still be seen. Add more olive oil or lime juice as you judge. Check for salt.

Will keep for up to three days in a sealed jar in the fridge.

Brilliant served with a green salad or cold salmon.