Herb Bundles with Creamy Asian Dip

This dish always proves popular as it’s elegant, simple to make and full of fresh flavours.

Serves 10-12

for the dip:
½ bottle My Secret Kitchen Miso Dressing with Ginger
2 tbsp mayonnaise
½ tsp toasted sesame oil

for the herb bundles:
Half a cucumber
Basil leaves
Flat leaf parsley
Coriander
Chives

Whisk all the ingredients together. Cut the cucumber into thin batons approximately 5cm long, removing the fleshy middle bit.

Using the basil leaf like a little boat, fill with sprigs of the parsley and coriander and place a cucumber baton on top.

Wilt the chives in the microwave for 10 seconds to enable you to tie each one around a bundle of herbs without it breaking. Repeat until you have as many bundles as required (allow at least two per person).

Recipe variations: Use the dip as a creamy dressing for shredded chicken. Serve with baby spinach leaves, and sprinkle with black and white sesame seeds. Use your favourite combination of herbs instead of parsley and coriander.

Planning ahead: The herb bundles can be made the night before. Splash with a little water and cover with cling film to stop them from drying out in the fridge. The sauce can also be made ahead of time and will keep in the fridge for up to 4 days.