Warmed peperilli and grilled vegetable antipasto

Recipe30 mins prep/cook
15 mins

prep time

15 mins

cook time

Ingredients - Serves 3-4

100g Hans Oliving Sliced Peperilli Salami
100g fire-roasted capsicum, sliced into strips
1 eggplant, sliced about 1cm thick
1 zucchini, sliced about 1cm thick
50g baby zucchini, sliced in half lengthways
1 bunch asparagus, sliced in half lengthways
50g rocket
4 tbsp olive oil
1 tsp salt
⅛ tsp black pepper
1 tsp Italian dried herb mix
100g pitted black olives
400g focaccia

Step 1

focaccia SI 1

Step 2

Warm the peperilli in the pan until the fat has just begun to render.

focaccia SI 3

Step 3

Blitz the olives in a food processor until they form a rough paste, then place in a bowl.

focaccia SI 2

Step 4

Grill slices of freshly baked focaccia and serve on a large platter or board with all the other ingredients.

Store-bought jars of chargrilled vegetables can be used.

Sign up to our newsletter

Thanks, your registration was received. You'll receive a confirmation email soon.
Sorry, an error occurred. Please try again.