Lemon & parmesan vinaigrette recipe

Pour the lemon juice into a blender with the apple cider vinegar, olive oil, Dijon mustard, honey, garlic granules and parmesan. Blitz until smooth, then season to taste. Alternatively, whisk these together. Pour into an airtight container and set aside in the fridge until needed. Will keep chilled for up to five days.

Use this to make our lemon orzo with trout, marinated chicken with orzo, or roasted broccoli & mascarpone flatbreads.