Antipasto (gf) (v)
Inspired by a recent trip to Melbourne to visit my eldest son, this brings the sunny flavours of the med to brighten up a winter’s evening.
¼ cup roughly chopped capers
2 roasted red peppers, chopped
½ teaspoon chilli flakes
1 garlic clove, crushed
¼ cup finely chopped artichokes (in oil)
¼ cup finely chopped green olives (about 7 olives)
1 tablespoon tomato paste
1 tablespoon runny honey
2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
TO SERVE
125 grams burrata, drained
extra-virign olive oil
Mix all the ingredients together. Store in the fridge in a sealed container for up to two weeks. Best served after at least two days!
TO SERVE: Place the burrata on a shallow plate and spoon over some of the salsa, serving the rest separately. Drizzle over a generous pour of olive oil and serve the focaccia on the side. MAKES 1¼ CUPS
