Add a citrus boost to your summer salads with our zingy Orange & Ginger Dressing

Looking for a way to make your summer meals pop with flavour and support your healthy eating goals? Our Orange & Ginger Dressing is the answer.

Zingy, citrusy, and with a gentle kick of ginger warmth, this dressing is as versatile as it is vibrant. It’s the perfect partner for colourful salads, grilled vegetables, noodle bowls, and even marinating chicken or prawns for the BBQ.

At its heart is our signature cold pressed rapeseed oil — a golden, homegrown ingredient that’s naturally rich in Omega-3, Vitamin E, and low in saturated fat. Cold pressing keeps all the goodness locked in, so every drizzle not only tastes great, but supports a healthier lifestyle too.

Whether you're looking to elevate a quick midweek meal or add some flair to your next garden lunch, the Orange & Ginger Dressing will soon become your summer staple — fresh, flavourful, and full of feel-good ingredients.

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Quinoa & Mango Rainbow Salad

A colourful combination of fruit & vegetables packed with goodness and flavour. Perfect as a light lunch or side salad for BBQ's.

Ingredients: 

• 1 cup cooked quinoa (cooled) 

• 1 ripe mango, diced 

• ½ red pepper, diced 

• ¼ red onion, finely chopped 

• ½ avocado, diced 

• A handful of edamame or chickpeas 

• Fresh mint or coriander, chopped 

• Lincolnshire Drizzle Orange & Ginger Dressing 

Instructions: 

1. Combine quinoa, mango, red pepper, onion, and edamame in a bowl. 

2. Gently fold in avocado and herbs. 

3. Dress generously with Orange & Ginger and mix gently. 

4. Serve chilled or at room temperature.  

 

Warm Roasted Beetroot & Halloumi Salad – Serves 2 

A delicious combination, ideal for a vegetarian lunch, especially when served warm.

Ingredients: 

• 250g cooked beetroot, chopped into wedges 

• 200g halloumi, sliced and grilled 

• Mixed salad leaves (e.g. rocket, spinach, watercress) 

• ½ red onion, thinly sliced 

• 1 tbsp pumpkin seeds 

• Lincolnshire Drizzle Orange & Ginger Dressing 

Instructions: 

1. Roast beetroot (if not pre-cooked) until tender. 

2. Grill or pan-fry halloumi until golden on both sides. 

3. Arrange salad leaves on a plate, then layer with beetroot, halloumi, and red onion. 

4. Drizzle with the dressing and scatter over pumpkin seeds. 

Tip: Great served warm with crusty bread on the side. 

Goats cheese flatbreads – Serves 2 

 We've used the air fryer for this one, but you can roast the carrots in the oven and grill the cheese if preferred. A super tasty light lunch that would work equally well with our Sweet Chilli Dressing!

Ingredients

350g carrots 

1 heaped tbsp harissa paste 

Orange & Ginger Dressing 

2 flatbreads 

85g rinded goat’s cheese 

Mixed baby leaf salad

1 small ripe avocado 

Method

Wash the carrots, leave whole if small or halve or quarter lengthways, depending on their size. Place in the large air-fryer drawer and toss with the harissa, 2 tablespoons of dressing and a pinch of sea salt and black pepper. Cook for 20 minutes at 180ºC, or until tender, shaking halfway. Add the flatbreads to warm through for the last couple of minutes. 

Cut the goat’s cheese in half across the middle and place in the small drawer. Drizzle with a little dressing, season, and cook for 8 minutes at 180ºC, or until the cheese is golden and melty. 

Toss all the salad leaves with more Orange & Ginger Dressing tablespoon and season to perfection. 

Put the warm flatbreads on your plates, halve and destone the avocado then squash on to the breads with a fork, leaving some chunks to mix through. 

 Spoon over the salad leaves then top with the harissa carrots and oozy goat’s cheese, drizzling over any remaining dressing, to serve. 

Here's some quick and simple tips on different ways to use this delicious, zingy dressing:

Orange & Ginger Marinated Prawns Use the dressing as a marinade for raw prawns — grill or pan-fry and serve with rice noodles, lime and fresh herbs adding a dash of soy sauce. It’s a fresh, light dish that’s BBQ-worthy too.

Chicken & Mango Salad Combine grilled chicken, sliced ripe mango, mixed leaves and toasted cashews. A drizzle of Orange & Ginger Dressing ties it all together with warmth and sweetness.

Drizzle Over Buddha Bowls Build your bowl with roasted sweet potato, chickpeas, avocado, spinach and brown rice — and finish it all with a big drizzle of Orange & Ginger for that final flavour punch.