Red peppers with olives and anchovies from Winter Food by Jill Norman
A mixture of black, purple and dark green bruised-looking olives will add variety of flavour and colour to this Italian salad.
Ingredients
- freshly ground black pepper
- 100g olives
- large handful parsley leaves
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 4 red peppers
- 8 tinned anchovy fillets
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