INGREDIENTS
- 1 lime
- 3 tbsp of harissa paste
- 200 ml of olive oil
- 3 tbsp of ginger syrup
METHOD
- Squeeze the juice of the lime.
- Mix the harissa paste, the olive oil, ginger syrup and lime juice to a smooth consistency.
- Store in a sealed jar in the refrigerator for a maximum of 2 weeks.
- Shake well before use.