A dunker’s delight

ch_560.jpgHaving focused on the art of bread-making recently I thought a little something to dunk it into might be nice. While a drizzle of olive oil and a scattering of sea salt are a great staple choice, this is a bit of a treat.

It was inspired by a little leftover sauce from a dinner last week of a roasted vegetables, griddled halloumi and toast rubbed with garlic. The piquant green sauce was the perfect foil, cutting through the saltiness of the cheese and the glaze of oil on the vegetables.

And there’s no need to restrict it just to a dip for your latest bread-making efforts. Try it spooned over crunchy fishcakes, dunk into it with frites or spread liberally over toast. Best made the day before, as the flavours develop deliciously overnight, it is a bed-fellow of the classic Argentinean sauce chimichurri, without the garlic.

A piquant green sauce for dipping – or meat and poultry


  • 110ml olive oil
  • 25ml white wine or cider vinegar
  • A large bunch of flat-leaf parsley
  • 1 tbs dried oregano
  • pinch chilli flakes (or more if you fancy)


Combine the ingredients in a blender till you have a slush. Pour into a jar, cover and keep in fridge overnight. Serve drizzled on toast.

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