RBP Salad Dressing - 180ML
RBP Salad Dressing - 180ML
Order by 10 PM — prepared fresh, delivered next evening
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No chemical pesticides · Next-day Delhi & Gurgaon · Small-batch, made fresh
The best of both our bestsellers in one bottle. We combine our roasted bell pepper pesto with our honey-vinegar dressing for a creamy, sweet-and-tangy dressing with a gentle smoky depth — made in small batches with our own hydroponic produce.
Small-batch · Made with our own hydroponic peppers & herbs · Honey & vinegar
Popular dishes & uses
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Drizzled over leafy and grain salads
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Tossed with roasted vegetables
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Used as a sandwich and wrap spread
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Spooned over grilled paneer or chicken
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A flavour-packed dip for crudités and fries
Try this: Toss with crisp lettuce, cucumber and toasted seeds for a salad with real character, or use as a creamy spread in a grilled vegetable sandwich.
Keep it fresh: Refrigerate after opening and shake well before each use.
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and it's on the next evening's van. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The smoky skillet eggs.
Sunday eggs with a lit fuse.
The recipeTomatoes blistered, eggs set in the pan, the smoky dressing spooned over hot. Twelve minutes, serves two.
How to make it
- Blister halved cherry tomatoes in olive oil until they slump.
- Crack eggs into the gaps; lid on until just set.
- Spoon the RBP dressing over while everything is hot — the heat wakes the smoke.
- Snipped chives, toast on the side, pan to the table.
Complete the dish
The drizzle finish.
Roasted vegetables' favourite send-off.
The recipeBroccoli and portobello roasted hot, the dressing drizzled while they steam. Thirty minutes, serves two.
How to make it
- Roast broccoli florets and thick-sliced portobello at 220°C for 25 minutes.
- Plate while hot and steaming.
- Drizzle the RBP dressing generously over the top.
- The heat wakes the smoke in it — serve immediately.
