Wholemeal Bread with Feta, Olives & Harissa Mayonnaise

Serves 2

1 small red capsicum

1 clove of garlic

2 red chillies

½ tsp ground coriander ½ tsp ground cumin

1 tbsp olive oil (extra for

seasoning)

1 tbsp white wine vinegar 1 egg yolk

125ml vegetable oil

2 tbsp hazelnut kernels 150-200g feta

60g green pitted olives, drained net weight

2 tbsp Italian parsley leaves 4 slices of wholemeal bread Chilli flakes, to serve

To make harissa paste, cut the capsicums into quarters. Remove the stalk and seeds and chop into small pieces. Peel the garlic and chop finely with the red chillies.

Purée everything together with the coriander, cumin and olive oil.

Pour the white wine vinegar and egg yolk into a tall container. Mix well with a hand blender. Add the oil slowly, moving the hand blender up and down until a creamy mayonnaise forms. Stir in the harissa paste.

Season with salt and pepper. Chop the hazelnuts roughly and toast them in a pan without oil until golden. Cut feta into thin slices. Drain olives and also cut into thin slices. Chop parsley leaves coarsely.

Spread the harissa mayonnaise on the bread slices. Top with feta, hazelnuts, olives and parsley.

Season with salt, pepper, chilli flakes and a few drops of olive oil.

Serve immediately.