30 ml (2 tbsp) white wine vinegar
150 ml (1/4 pint) 2/3 cup olive oil
15 ml (1 tbsp) lemon juice
1 clove garlic, chopped
5 ml (1 tsp) chopped fresh basil
Salt and pepper
2.5 ml (1/2 tsp) cayenne pepper
100 g (4 oz) 2/3 cup olives
1 small cauliflower, trimmed and broken into small flowerets
1 cucumber, peeled and finely diced
1 green (bell) pepper, seeded and sliced
1 red (bell) pepper, seeded and sliced
2 courgettes (zucchini), peeled and sliced
1 large carrot, diced
2 shallots, chopped
100 g (4 oz) 2/3 cup can pimientos, Drained and chopped
10 ml (2 tsp) capers
150 ml (1/4 pint) 2/3 cup olive oil
15 ml (1 tbsp) lemon juice
1 clove garlic, chopped
5 ml (1 tsp) chopped fresh basil
Salt and pepper
2.5 ml (1/2 tsp) cayenne pepper
100 g (4 oz) 2/3 cup olives
1 small cauliflower, trimmed and broken into small flowerets
1 cucumber, peeled and finely diced
1 green (bell) pepper, seeded and sliced
1 red (bell) pepper, seeded and sliced
2 courgettes (zucchini), peeled and sliced
1 large carrot, diced
2 shallots, chopped
100 g (4 oz) 2/3 cup can pimientos, Drained and chopped
10 ml (2 tsp) capers
method
1. Place the vinegar, oil. lemon juice, garlic, basil, salt, pepper and cayenne in a large bowl and beat vigorously.
2. Place all the remaining ingredients in the bowl and stir thoroughly.
3. Place the bowl in the refrigerator for 24 hours before using, stirring occasionally.
2. Place all the remaining ingredients in the bowl and stir thoroughly.
3. Place the bowl in the refrigerator for 24 hours before using, stirring occasionally.
serving amount
serves 4 - 6
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