Ingredients

Method

• 24 black olives, pitted
• 4 T extra virgin olive oil
• 3 T Italian parsley, chopped
• toasted pita breads, to serve
• 6 radishes, grated finely
• watercress, to serve
• 12 quail eggs or 4 eggs, hardboiled and peeled
• chives, snipped
• salt and freshly ground pepper

Method

Ingredients

In a blender, combine the olives with the olive oil and parsley to form a loose paste.

Spread the paste on the pita breads and pile on the radish, watercress, eggs and chives.

Season to taste.

Per serving: 1001.5kJ, 7.2g protein, 22.7g fat, 5.6g carbs