Ingredients

1 heaped tsp black olive paste

½ tsp baby capers in vinegar, drained

70g pitted pitted green olives, drained

Zest from 1/2 lemon

¼ clove garlic, crushed

½ tsp Valdespina sherry vinegar

1 tbsp extra virgin olive oil

2 red chicory bulbs, trimmed and leaves separated

1 can of sardines (ideally the tiny La Brujula Sardines from Brindisa)

To decorate

Sliced green olives

Flat leaf parsley leaves, chopped

Parmesan cheese, grated

 Method

1. Place the black olive paste, capers, olives, lemon zest, garlic, vinegar, and olive oil in the bowl of a food processor. Add a good grind of black pepper and blitz to a chunky consistency. Taste and adjust seasoning as required. You can also finely chop everything by hand.

2. Trim the base and separate the chicory leaves. Place a teaspoon of the tapenade mix into each one and top with a sardine.

3. Place on a serving dish and sprinkle with extra lemon zest, plenty of chopped parsley, sliced olives and a drizzle of olive oil. Finally, grate over parmesan cheese and add a grind of black pepper.

Prep time: 20 mins

Total time: 20 mins

Servings: 10