RADISHES WITH BLACK OLIVE TAPENADE

Feeds: 4-6 Preparation: 15 minutes Cooking: 5 minutes

INGREDIENTS

4 tbsp capers, roughly chopped

3 anchovy fillets, finely chopped

250g Greek-style dry cured olives, pitted

1 clove of garlic, finely grated

Small handful of parsley, finely chopped

Several generous glugs of olive oil

Juice of half a lemon, plus zest

Several turns of freshly ground black pepper 1-2 bunches of radishes (around 10-12), with leaves lefton

INSTRUCT IONS 1

Make the tapenade by chopping everything (except the radishes) finely and muddling together, or by using a food processor to blitz to a rough consistency or fine paste, depending on your preference. Soak the radishes in a big bowl of iced water for five minutes to remove any dirt and bring the leaves back to a vibrant, crisp green. Remove any broken or damaged leaves ahead of serving. When ready to serve, pat them dry.