ROSE­MARY AND GAR­LIC OLIVES WITH CHORIZO SALAMI AND GRILLED FEN­NEL

SERVES 4

LOSE IT! - - Nutritionist In Your Pocket -

350g large green olives 2 gar­lic cloves, chopped 5g fresh rose­mary, plus ex­tra for gar­nish­ing peel of 1 lemon ½ cup ex­tra-vir­gin olive oil black pep­per 2 fen­nel bulbs, sliced and grid­dled 50g chorizo salami, finely sliced

1. Rinse the olives and pat them dry us­ing pa­per towel. Crush the gar­lic and rose­mary in a mor­tar and pes­tle un­til it forms a paste. 2. Place the gar­lic mix­ture, lemon­peel pieces and olive oil in a bowl, add the olives, and toss un­til the olives are well coated. Sea­son with black pep­per. 3. To serve: Top the grilled fen­nel with the salami and then the olive mix­ture. Gar­nish with rose­mary.

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