Sauce vierge

• 4 tbsp extra virgin olive oil
• 1 shallot, chopped
• 1 tomato, deseeded and diced

Put the oil in a small saucepan and briefly warm it over a low heat for about 30 seconds. Add the shallot and cook for 2 minutes. Remove from the heat and stir in the tomato, lime juice and balsamic vinegar. Just before serving, add the parsley and season with salt and pepper. Enjoy warm drizzled over your dish.