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20 minutes
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Sweet salad peppers with tapenade
4 – 6
Easy
15 minutesIngredients
- 8 slim sweet salad peppers
- Chopped Italian parsley
- Good olive oil
- Crusty bread for serving To make tapenade:
- 1 cup ripe black olives
- 1 tin tuna, drained
- About 20g anchovy fillets
- 2 tablespoons capers, rinsed
- 1 fat clove garlic, crushed
- 1/4 cup olive oil
- Milled black pepper
Method
Smash the olives, and discard the pips. Pound the olives with tuna, anchovies, capers and garlic in a processor.
Gradually beat in the oil and lemon juice, and season with milled black pepper.
Makes about 1 1/2 cups.