Ingredients
• 1/3 cup Extra Virgin Olive Oil
• 1 teaspoon white vinegar
• 2 tablespoons Greek yoghurt
• 1/3 cup fresh parsley chopped finely
• 1⁄2 teaspoon Dijon mustard Salt and Pepper to season
Method
1. Whisk all together well until combined and smooth.
2. Store in the fridge for up to 5 days.
