Asian dressing

Put the Asian sauce, soy sauce, lemon balsam, almond oil and classic frying oil into the blender. Peel the banana, ginger & garlic and cut into pieces. Add the water, salt, sesame seeds, fresh herbs and lime juice to the container. Blend all the ingredients thoroughly until they form a homogeneous mass. Season to taste again. Add more Lemon Balsam for more acidity. The dressing can be kept in the fridge for up to a week.

It goes wonderfully with Asian salads, e.g. a wok salad with chicken, vegetables and nuts, noodles and rice dishes, bowls or as a dip for summer rolls.