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.