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Asparagus cheese tart

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Torn salad

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Cold yellow pepper soup

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Sweet salad peppers with tapenade

Sweet salad peppers with tapenade

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Sweet salad peppers with tapenade

By Phillippa Cheifitz

Serves 4 – 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

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.