Sweet salad peppers with tapenade

Sweet salad peppers with tapenade

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  • 4 – 6
  • Easy
  • Dairy free Pescatarian
  • 15 minutes
  • Woolworths Bianca Light 2004 (Delheim)


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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