Start with a generous pour of good-quality olive oil (extra-virgin would be best) then top and tear over the rest and don’t forget to season. Pass the bread.
Fresh tomato & oregano
- diced tomato
- oregano leaves
- torn basil
- grated parmesan
- balsamic vinegar
- chilli paste
Paprika & anchovy
- torn anchovy fillets
- smoked paprika
- thinly sliced garlic
- torn parsley
- sherry vinegar
- torn green olives
Togarashi & ponzu
- togarashi
- sesame oil
- soy sauce
- ponzu
- thinly sliced spring onion (scallion)
- grated ginger
- toasted sesame seeds
Aleppo pepper & walnut
- Aleppo pepper
- pomegranate molasses
- lemon zest and juice
- chilli flakes
- crushed roasted walnuts
- torn mint
Recipe extracted from Happy Hour Snacks by Bec Vrana Dickinson,
published by Hardie Grant Books,
RRP $44.99.
