To make the tapenade – put all the ingredients into a food processor and puree. Add olive oil to form a smooth paste then adjust seasoning and acidity with salt, pepper and lemon juice.
To prepare the fennel salad – heat some olive oil in a frypan on a low heat and sauté the fennel until soft but not coloured. Remove and place into a bowl. Toss with some more olive oil, the lemon juice and the parsley. Adjust seasoning and acidity with salt, pepper and lemon juice.
For the red pepper salad – grill the whole peppers on a barbecue or open flame until blackened. Allow to cool then peel off the black skin and remove the cores. Slice into strips then toss with olive oil, lemon juice, capers and the preserved lemon. Once again adjust seasoning and acidity with salt, pepper and lemon juice.
To serve – cut the baguette diagonally into slices and toast until golden. Brush the toasts with some extra virgin olive oil mixed with the crushed garlic. Arrange 3 pieces of toast on each plate and top with the tapenade and the fennel and red pepper salads.
1 fresh Silo baguette
extra virgin olive oil
sea salt
cracked black pepper
1 clove of garlic, crushed
tapenade
2 cups black olives, pitted
½ a clove of garlic
1 tablespoon of capers
juice of half a lemon
fennel salad
2 fennel bulbs, washed and sliced
Juice of half a lemon
A small handful of flat leaf parsley
red pepper salad
3 red peppers
1 teaspoon of capers
1 tablespoon preserved lemon, thinly sliced
juice of half a lemon