Ingredients
230g Fragata Stoneless Black Hojiblanca olives
2 cooked baby beetroots
1/4 cucumber
Handful baby plum tomatoes
Squeeze of fresh lemon juice
Tbsp olive oil
Sea salt and pepper to taste
2 Slices sourdough bread
Fresh basil
Method:
- Slice the beetroot, olives, cucumber and tomatoes into chunks and toss together in a mixing bowl.
- Add the olive oil, lemon juice, salt and pepper and give everything a thorough mix.
- Drizzle a little olive oil into a skillet and bring the heat to medium-high.
- Toast off either side of the bread until golden and crisp.
- Top the slices of bread with the olive & beetroot mixture.
- Drizzle over a little olive oil and garnish with some extra black pepper and fresh basil leaves.
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