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To prevent over-browning, tent the casserole with foil after 20 minutes, then remove it for the last 15 minutes so it can crisp up
Greek-style salad dressing Makes about 250ml Easy Combine oil, vinegar and lemon juice with garlic and oregano to make this easy dressing it's not traditional, but we've also added Dijon mustard for a bit of mellow heat 8 tbsp extra virgin olive oil 6 tbsp red wine vinegar lemonjuiced 1 large garlic clovecrushed tsp dried oregano tsp Dijon mustard(optional) kcal80 fat9g saturates1g carbs0.1g sugars0g fibre0.1g protein0g salt0g Method step 1 Combine all the ingredients in a small bowl or jug, season well and whisk to combine
Chic Bow Detail: A large, graceful bow adorns the back, providing a classic and stylish focal point
Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week
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