To prepare the lemon dressing, mix 70ml of olive oil, the juice of two lemons, 1 teaspoon of Dijon mustard, 1 crushed garlic clove, and 1 teaspoon of honey or maple syrup in a jar. Add a pinch of salt and pepper, seal the jar, and shake until well combined. Adjust the seasoning to your taste.

For the balsamic dressing, combine 70ml of olive oil, 30ml of balsamic vinegar, 1 teaspoon of Dijon mustard, and optionally 1 teaspoon of honey or maple syrup in another jar. Season with salt and pepper, shake until emulsified, and taste to adjust the seasoning as needed.

To make the peanut butter and chili dressing, whisk together 60g of peanut butter, 1 teaspoon of sriracha, 2 teaspoons of soy sauce, the juice of half a lemon, and 1 teaspoon of honey or maple syrup in a bowl. If necessary, thin the mixture with warm water to reach your desired consistency, and feel free to add extra chili flakes for more heat.

For the yogurt dressing, combine 100g of plain Greek or natural yogurt with the juice of half a lemon, 15ml of extra virgin olive oil, 1 crushed garlic clove, and a handful of chopped oregano or your preferred herb in a bowl. Season with salt and pepper, and add water if you need to thin it out.

To create the green goddess dressing, blend together 60g of yogurt, 60g of mayonnaise, 15g of flat leaf parsley, 10g of chopped chives, 10g of fennel, the juice of half a lemon, 1 garlic clove, and 2 anchovy fillets (or 1 teaspoon of capers for a vegetarian option) with a pinch of salt and black pepper using an immersion blender until smooth. If you prefer a thinner consistency, add a little water.

For the shallot vinaigrette, finely chop 1 large shallot and mix it with 30ml of red wine vinegar or sherry vinegar, 1 teaspoon of Dijon mustard, 70ml of extra virgin olive oil, ½ teaspoon of honey or maple syrup, and a pinch of salt and black pepper in a bowl. Stir until fully emulsified and adjust the seasoning to your liking.