The West

Picture: Iain Gillespie/The West Australian

  • Serves 6 *

  • 6 chicken sausages (available *

  • most good supermarkets) *

  • 2 red capsicums *

  • 6 small tortilla wraps *

  • 100g goat's cheese *

  • handful of rocket or other *

  • greens *

  • _ _ *

  • _Tapenade _ *

  • one and half cups pitted kalamata olives *

  • 2 garlic cloves *

  • 2 anchovy fillets *

  • squeeze lemon juice *

  • pinch dried chilli *

  • 1 tsp honey *

  • 1 tsp extra virgin olive oil *

Pan-fry chicken sausages in a dry frying pan. Cut the capsicum in half, remove seeds, flatten with your hand and grill for a few minutes to blacken skin. Place in a plastic bag for a few minutes, then remove skin and cut into strips. To make the tapenade, combine all the ingredients except oil in a food processor. Blend well, then add the oil and combine. To serve, warm the tortilla wraps, spread with a little goat's cheese, add the greens, place on the sausage, followed by the capsicum strips and finally a dollop of tapenade. Secure tortilla with a wooden skewer or toothpick.

The West Australian

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