Honey Mustard Dressing with Pesto



5 minutes

Nutrition Information

Servings: 8

Calories per serving: 93 kcal

Calories per 100g: 301 kcal


60ml Olive Oil (about 4 tbsp)

20ml Vinegar (just over 1 tbsp)

2 tbsp Pesto

1 tbsp Dijon Mustard

1 tbsp Honey

100ml Water

Salt & Pepper to taste


Add all the ingredients to a well-closing Jar and shake.


Why not try it over some salad, as a marinade for fish, a dressing for pasta salad or over some smoked salmon*.


Store for up to a week in a closed jar in the fridge.


*In this case, I recommend leaving out the water for a thicker consistency.

I used this pesto in my version:

Feel free to replace the vinegar with some lemon juice if you prefer.

For a vegan option, replace the honey with agave or maple syrup and make sure to use vegan pesto.

Matcha Latte


Prep: 5


Nutrition Information

Servings: 1

Calories per serving: 39 kcal

Calories per 100g: 30 kcal


1/2 tsp Matcha (green tea) powder

30ml water

100ml unsweetened soy milk


Add water to a milk frother, top with matcha powder and turn on (hot setting). After it has finished whisking, add the soy milk and turn on again (hot setting).

Pour into your favourite mug and enjoy

No Milk Frother – No Problem

Find a glas jar with a tightly fitting lid, that’s big enough so that all the ingredients take up about half of the jar. Boil the water, pour into the jar and let cool for about 5 minutes. Add matcha powder, close lid tightly and shake vigorously for 2-3 minutes, until the mixture is foamy. Then add the soy milk and shake again until the desired amount of foam has been achieved.


If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. I find that soy milk works best to get a frothy matcha latte.

This method would also work to make a number of different lattes, so feel free to experiment with coffee, cocoa and turmeric for example.