number with a Middle Eastern twist, rather akin to something Yotam Ottolenghi would make. Garlic, chili, canned tomatoes, cumin, olive oil, sugar and some red wine vinegar are reduced down to make a sauce that is delicious with fish or grilled chicken, or on the rice and lentil mixtures Mejadra or Kosheri - it is also great with some grilled haloumi. With our (vague) health kick at present, often a salad dressing can be as simple as a splash of lemon juice or good balsamic vinegar (I really like Pedro Ximenez 's aged balsamic vinegar) with some olive oil - as someone pointed out in a comment this week, undressed salads are pretty unappetising, but the dressings can be very, very simple. I made mention this week of a lemony vinaigrette that I like to add to coleslaw - one of my favourite salads. There is no longer any need for a coleslaw to comprise thick, indigestible chunks of cabbage, soggy grated carrot and hideous, gloopy mayo. Here is The Omnivore 's suggestion for a light, tasty and delicious, summery coleslaw - with a similarly light and fresh-tasting vinaigrette: You will need, for the 'slaw: - Half a head of cabbage (red cabbage is good, and it looks nice) - A couple of peeled, grated carrots (or, even better, shredded or very finely "matchsticked") - A handful of chopped coriander (you can sub in parsley if you're one of those peculiar creatures who don't like coriander) - A handful of