Antipasti with black olive tapenade | Sainsbury`s Magazine

Ingredients

• 2 red peppers
• ½ garlic clove, crushed to a paste with sea salt
• 1 tbsp olive oil
• 1 x 28g pack basil, leaves only
• 260g young-leaf spinach
• 125g buffalo mozzarella
• a few whole grilled artichokes from a jar, drained and halved
• grissini, to serve
• 20 pitted black olives
• juice of ½ lemon
• 2 tbsp olive oil