Caper, yogurt, argan oil and citrus

This is more in the style of an American salad cream than a dressing. Spoon it over sliced canteloupe melon and apple salad, or over poached eggs and grilled (broiled) ham on toast with some dill snipped on top. It’s also good on poached or steamed fish and poultry. Replace the Greek-style yogurt with plain ewes’ milk or goats’ milk yogurt for a different flavour. Argan oil adds a delicious richness to this and is well worth using if you have it. Keep in the fridge and use within 2 days.