Olive & Pimiento Piquillo Pepper Salsa

Salsa’s often associated with Mexican food, but it’s ideal for enjoying alongside all kinds of Mediterranean dishes too. Fish is an important part of the Mediterranean diet and this salsa is a dream served with the simple flavours of white fish. You could also serve it with tapas or on a Mezze platter.

Serves 2

Prep time 5 minutes

Cook Time 0 minutes

Difficulty Easy

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Ingredients

1 Bag of Fragata black Hojiblanca olives marinated in olive oil and sea salt

2 Fragata Pimiento Piquillo Peppers

1 tbsp finely chopped parsley

1 tbsp finely chopped basil

Juice of half a lemon

Small garlic clove crushed

1 small chilli finely chopped (or to taste)

2 tbsp olive oil

Method

To make the salsa, simply combine all the ingredients together. Taste & adjust flavours according to your taste.

To make the mashed white beans gently heat some olive oil, add a chopped garlic and zest of lemon. Add two tins of drained and rinsed cannellini beans, heat through. Crush to a chunky mash and season to taste.