Yield: 1 servings
|1 tablespoon||Sherry vinegar|
|2 tablespoons||Olive oil|
|Garlic clove; crushed|
|Salt and pepper|
|1||Thick slices country bread|
|Extra virgin olive oil|
|225 grams||Large green olives; pitted|
|2 tablespoons||Extra virgin olive oil|
|Freshly ground black pepper|
|½||Jar drained antipasto peppers|
|225 grams||Unshelled pistachio nuts|
Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving.
Toast the thick country bread and rub with a peeled, halved garlic clove.
Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil.
In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve
Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold.
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