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Here’s a funny little thing, while we’re eating bits and bobs this week. Not quite a salad, not quite a relish, full of flavor and crunch and brine and pop.
I found it via Lottie + Doof, where Tim says he found it in a Sicilian cookbook. It’s kind of weird. Whatever. It’s great.We scooped spoonfuls onto the baguette rounds we ate alongside our shakshuka the other day. I had a little pile of it beside my sandwich. I daresay it could go right into a sandwich of the right sort quite happily. Or serve it as part of an antipasto spread, of course. Or just with a fork. Continue reading