Wash and finely chop the coriander and wild garlic and place in a bowl. Wash the limes with hot water and add the zest to the herbs, squeeze out the juice and add it as well. Peel the ginger and add the juice with a garlic press.
Add the yoghurt and buttermilk, stir everything well and season with honey, salt and pepper. Put the dressing in a bottle, it will keep in the refrigerator for about 1 week. Goes very well with lamb's lettuce, green salad and rocket
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