Method
Cut 100g green and 100g black olives into ‘petals’, about three per olive. Put them in a large bowl with 2tbsp capers. Slice 200g cherry tomatoes in half and add them to the bowl. Make this ‘nicoise’ garnish an hour before serving if you can, just to take the chill out of the tomatoes if they have been refrigerated. Combine the garnish with a dressing made up of one part lemon to three parts olive oil. Serve with fish - tuna steaks, halibut or any firm-fleshed white fish.
