Nicoise Garnish

1. 1

   Cut 100g green and 100g black olives into 'petals', about three per olive.

2. 2

   Put them in a large bowl with 2tbsp capers.

3. 3

   Slice 200g cherry tomatoes in half and add them to the bowl.

4. 4

   Make this 'nicoise' garnish an hour before serving if you can, just to take the chill out of the tomatoes if they have been refrigerated.

5. 5

   Combine the garnish with a dressing made up of one part lemon to three parts olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.