Name: Salami and Sweet Peppers with Balsamic Onions and Olive Tapenade
Prep time: 10 min
Ingredients: 1 cup pitted olives in balsamic vinegar, drained; 2 tbsp extra virgin olive oil; 1 tbsp salted capers, rinsed; 1 stem parsley, leaves picked and chopped; 1 anchovy; 1/2 lemon, juice only; 300g Don White Hungarian Salami; 6-8 sweet peppers, drained; 6-8 pickled onions, in balsamic vinegar; 1/2 bunch watercress; Grissini, to serve

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Process olives, olive oil, capers, parsley and anchovy until a chunky consistency is achieved. Season with lemon juice to taste
Arrange salami, peppers, onions and watercress on plate with tapenade and grissini

Process olives, olive oil, capers, parsley and anchovy until a chunky consistency is achieved. Season with lemon juice to taste
Arrange salami, peppers, onions and watercress on plate with tapenade and grissini

Process olives, olive oil, capers, parsley and anchovy until a chunky consistency is achieved. Season with lemon juice to taste
Arrange salami, peppers, onions and watercress on plate with tapenade and grissini

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