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
• ½ lemon, juice only
• 300g DON® White Hungarian Salami
• 6-8 sweet peppers, drained
• 6-8 pickled onions, in balsamic vinegar
• ½ bunch watercress
• Grissini, to serve

Salami and Sweet Peppers with Balsamic Onions and Olive Tapenade

Serves

1

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Method

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