To make your own mustards (french mustard style), soak mustard seeds for at least two hours (or overnight) before draining and grinding in a food processor. Then mix with white wine vinegar to the consistency you desire. You may also add a bit of honey to taste. With this basic recipe you can experiment and create salad dressings by adding a dash of apple cider vinegar, some tahini or oils such as sesame or hemp (and even olive, but I think the 'nuttier' oils would suit the mustard flavour well).

I tend to make dips rather than salad dressings and have a dollop of these on top of my salads. One of my favourites is hoummus...and this is my rough recipe (though I never measure things out myself)

1 cup sprouted chick peas
1/4 cup sesame oil
2 cloves garlic (or to taste)
Juice of half a lemon
1/4 cup sesame seeds

Blend all together and enjoy! If it's not blending well you may need more oil, as I said I don't measure but go by eye, and the sesame oil and seeds can be
substituted for tahini.


I also make yummy pesto type dips and blend up an oil (olive/hemp/sesame) with pine nuts, walnuts, corriander, garlic, a little chilli and a little basil. You can also add avacado to this for a sort of guacamole!

Experiment! And if you're not feeling experimental, I find a good drizzle of hemp oil over salad really livens up the flavour, and is packed with essential omega fats too!