Together
By Jamie Oliver
Ingredients
1 heaped tablespoon shelled unsalted pistachios
1 heaped tablespoon mixed-colour olives, stone in
1 heaped tablespoon baby capers in brine
1 heaped tablespoon baby cornichons
4 anchovy fillets in oil, from sustainable sources
2 teaspoons English mustard
1 bunch of mint (30g)
1 bunch of flat-leaf parsley (30g)
red wine vinegar
extra virgin olive oil
Top Tip
Delicious spooned over Slow-roasted lamb, as part of a summery feast with Rainbow tomato crostini, Lemon potatoes, Dressed beans, Apricot sauce and Yoghurt panna cotta.
Method
- On a large board, use a large sharp knife to finely chop the pistachios, then squash, destone and add the olives, as well as the capers and cornichons. Add the anchovies and English mustard, then pick over the leaves from the mint and parsley. Chop everything until fine, mixing as you go.
- Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season to perfection with black pepper.
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