Prep time: 10 minutes.
Cooking time: 20 minutes.
Serves: 8.
Ingredients:
• 170g pitted green olives, cut into slices
• 60g Peppadew® Pickled Onions, drained and cut into quarters
• 4 celery stalks, halved lengthways and thinly sliced
• 1 red bell pepper
• 1 green bell pepper
• 6 garlic cloves, crushed
• 30ml capers, drained
• 45ml red wine vinegar
• 125ml olive oil
• 5ml ground black pepper
• 45ml flat leaved parsley, finely chopped
Method:
• Roast the bell peppers until slightly blackened. Place in a plastic bag and allow to cool down. Peel the peppers and dice into small pieces.
• Combine the olives, onions, celery, peppers, garlic and capers in a bowl.
• Whisk the red wine vinegar and oil together and add the black pepper and parsley.
• Pour the dressing over the salad. Refrigerate until served or for up to three weeks.
• Serve at room temperature.
Source: www.lovefoodblog.co.za.