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Fig & Anchovy Salsa

Fig & Anchovy Salsa

Preperation Time: 10 mins

Cooking Time: Refrigerate for 30 mins

Serves:

Ingredients

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

Method

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

Customer Reviews

“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn