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Fig & Anchovy Salsa

Fig & Anchovy Salsa

Preparation Time: 10 mins

Cooking Time: Refrigerate for 30 mins



8 anchovy fillets – chopped
2 tsp baby capers – rinsed of any salt
6 fresh figs – cut into 1⁄4’s
6 kalamata olives – pitted & finely sliced
1 clove garlic – finely chopped
2 tsp fresh thyme – chopped
½ tsp ground cinnamon
2 tsp olive oil
1 tsp lemon or lime juice
¼ tsp cracked pepper


Gently toss all the ingredients together. 
Cover with plastic wrap and refrigerate for 30 minutes before serving.
Serve alongside goats curd and slices of prosciutto with Matchett’s
Water Crackers or Rib eye of Beef with Splash

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