Olive, Caper and Dill Salsa

June 12, 2012 By Sandy

Olive, dill and caper salsa
plenty for 4

3 spring onions, thinly sliced
2 sticks celery finely chopped
60 g pitted, plump, green olives – finely chopped
3 tablespoons capers, rinsed
1 tablespoon fresh dill, chopped
1 tablespoon parsley, chopped
3 tablespoons olive oil
1 – 2 tablespoons honey

Combine all the ingredients and leave in a cool place for 2 hours prior to serving. Taste before serving and adjust seasoning if necessary.

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