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Caper and parsley salad with shaved Parmigiano Reggiano
Serves 4-6 Starters and mains
Ingredients
- 12 black olives, pitted and finely chopped
- 1 banana shallot, finely chopped
- 1tsp white balsamic vinegar
- 1 garlic clove, finely grated
- 1½tbsp salted capers, rinsed and finely chopped
- 40g sun-dried tomatoes, finely chopped
- juice 1 lime
- 1tsp pul biber chilli flakes
- 90ml extra virgin olive oil
- 20g flat-leaf parsley, leaves only (look for small leaves)
- 75g Parmigiano Reggiano, freshly shaved, to serve
For the lavash crispbreads
- 2-3 large lavash breads
Method
Combine all of the ingredients, except for the oil, parsley and Parmigiano Reggiano. Add some freshly ground black pepper, then stir in the oil a little at a time. Fold in the whole parsley leaves, then top with some of the shaved cheese.
Serve with lavash breads, celeriac remoulade, and the remainder of the shaved cheese in a bowl alongside.
To make the lavash crispbread, heat the oven to 240C/220C F/Gas 9. Bake the lavash one at a time by simply placing whole on the oven shelf and cooking for 3-4 minutes until crisp but not over-browned. Serve broken into large shards on the table.
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