This quick and easy dressing will transform just about anything into a seriously satisfying dish. Fragrant and delicious, we love it paired with cucumber and edamame but it also tastes great with baked aubergine, tofu, rice, noodles, steamed green vegetables, or alongside any Asian-inspired feast. This dressing keeps well in the fridge for up to 1 month.
This recipe uses two different types of oil: olive oil to add a rich flavour and sunflower oil to create a smooth glossiness. Feel free to use just one oil depending on what you have in the cupboard.
