soy and sesame dressing

makes 185 ml (6 fl oz/¾ cup)

freshly squeezed juice of 1 lemon

60 ml (2 fl oz/¼ cup) almond oil

1 teaspoon sesame oil

1 garlic clove, crushed

2 tablespoons shoyu (Japanese soy sauce)

2 tablespoons mirin

1 teaspoon xylitol (see note)

Put all of the ingredients into a jar and shake well to combine.

Any leftover dressing can be stored in an airtight container in the refrigerator for up to 1 week.