| 1 |
lemon, juiced |
| 40ml |
extra-virgin olive oil |
| 200g |
black olives, stoned and diced |
| 50 |
kaiser fleisch, finely chopped and sautéed until crisp |
| 1 |
small purple onion, roughly diced |
| 1 |
garlic clove, finely sliced |
| 6 |
anchovies, rinsed and cut into thirds |
| 1 |
red pepper, roasted, peeled and cut into 1 cm dice |
|
freshly ground black pepper |
| 1 tablespoon |
fresh thyme leaves, chopped |
| 1 tablespoon |
baby capers, rinsed |
| 1 |
bullet chilli, de-seeded and finely chopped |
| 1 cup |
parsley leaves, shredded |