2 tablespoons extra-virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 cup finely diced celery
1 cup finely chopped pitted green olives
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
In a small pan, heat the olive oil. Add the garlic cloves and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic cloves. Transfer the garlicky oil to a bowl and add the diced celery, chopped green olives, capers and mint. Toss the salsa, season with freshly ground pepper and serve.
Loving the Ready, Steady, Cook approach – we just get an appropriate quantity and great variety of stuff. No longer supermarket shopping where we lurched between endless meal-planning and over-enthusiastic veg-shopping glut!
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