Frost is predicted for next week so you have a last shot at using mint from the garden before it gets spoilt. This dressing goes really well with beetroot and avocado salad and on green leaves such as rocket or baby spinach. It’s also really good with grilled fish. A blender is essential.
Place a large handful of fresh mint and the same of basil leaves in the blender jug and add 2 tablespoons of red wine vinegar, 2 tablespoons of fresh lime or lemon juice, 1 clove garlic, ½ sliced red onion (optional) 1 tablespoon of runny honey and 250ml of extra virgin olive oil. Whizz until smooth and season to taste with salt and freshly ground black pepper. This will keep for 2-3 days in the refrigerator.