CAPER SULTANA RELISH

Makes ¾ cup

EASY

GREAT VALUE

Preparation: 15 minutes, plus 30 minutes’ marinating time

white balsamic vinegar 2T sultanas 100 g garlic 3 cloves, peeled and minced capers 3 T, plus 1 T caper brine anchovy fillets 6

Italian (or curly) parsley 20 g, very finely chopped olive oil 1⁄3 cup sea salt and freshly ground black pepper, to taste

1 Pour the vinegar over the sultanas in a small bowl and allow to stand for about 30 minutes.

2 In a food processor, pulse the garlic, capers and anchovies to a coarse paste. 3 Add the parsley, sultanas and vinegar and pulse again. (You want a coarse relish, so be careful not to overdo it!)

4 Remove the paste from the food processor and whisk in the olive oil. Season to taste. DAIRY-FREE, WHEAT- AND GLUTEN-FREE