Oysters with Coriander Dressing

36 oysters on the half shell, well-chilled

2 tablespoons finely chopped coriander

1 tablespoon finely snipped chives

1 tablespoon light soy sauce

juice of 1 large lime

½ teaspoon sugar

¼ cup oil

freshly ground black pepper, to season

buttered brown bread, crusts trimmed and cut into triangles, to serve

Combine the coriander with the remaining ingredients (apart from the oysters), seasoning well with freshly ground black pepper.

Arrange the oysters on 6 dinner plates and drizzle each one with some of the coriander dressing. Serve with buttered bread triangles on the side.