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Combine 60g each parsley, coriander and dill with 15g ginger and 6g toasted fennel seeds for Classic sauce
Add 80ml apple cider vinegar, 40ml extra virgin olive oil, juice of ½ lemon, pinch of salt and 30ml water
Blend all ingredients together until smooth
For Sweet & Tangy variation: combine 60g each parsley, mint and coriander with 50g pineapple or papaya and 10g ginger
Add 80ml apple cider vinegar, 30ml extra virgin olive oil, juice of ½ lime and pinch of salt
For Spicy & Cooling variation: combine 60g each coriander, parsley and mint with 1 deseeded green chilli and 10g ginger
Add 80ml apple cider vinegar, 40ml extra virgin olive oil, juice of ½ lemon, pinch of salt and 30ml water
Store in refrigerator for 3-5 days or freeze for up to 3 months