Quick and simple side or main dish – perfect for BBQs or lazy Sunday lunch – lovely with roast beef or equally at home with Chicken.
- 100g Cumin and Coriander Olives, pitted and chopped
- About 8 baby peppers
- 1 Red Onion, split into 1/8ths
- 1 Courgette, cut lengthways
Place all the vegetables into a shallow dish, douse with oil and season with salt and pepper.
Place the onion, peppers and courgette onto a hot chargrill or griddle pan for a few mins to soften develop the bar char marks. When they’re cooked through and nicely ‘charred’, put them back into the same shallow dish, add a crush of garlic and a squeeze of lemon or lime juice. Mix gently.
Take the olives and you can either pit them and chop them up a bit or leave them whole. Either way, throw them onto the hot pan and cook vigorously turning all the time for a couple of minutes. Add them to the other vegetables. Mix again and serve.
Goes well with Mark Lloyd’s Basquaise Chicken
We hope you enjoy cooking this recipe – if you have any comments or would like to share your own please go to the recipe section of our website www.olivesetal.co.uk/recipes