There is nothing easier than throwing a few ingredients into a food processor and whizzing up a sauce into which one can happily dunk roasted chicken thighs, poached fish, pork schnitzels or even fried halloumi in order to add, in this case a wonderful zing. You can keep it in the fridge for a few days so make ahead for ease.
TIP Add more or less chilli, according to your heat requirements.
1 medium banana shallot
1 fat clove of garlic
1 medium red chilli
handful of flat leaf parsley
handful of coriander leaves and stalks
2 tbs of red wine vinegar
5 tbs of extra virgin rape seed oil
pinch of salt
Peel and roughly slice the shallot, garlic and chilli.
Place them in a processor and whizz for a minute. Pour in the vinegar and oil. Roughly chop the herbs and add them to the mixture with the salt.
Process for a minute longer. Voila. Pour into a pretty serving dish or individual small dishes into which people can dive in with your chosen dish.