Ingredients
1 green capsicum, seeded & chopped fine
1 orange capsicum, seeded & chopped fine
¼ cup rice bran oil, divided
450 g cauliflower, in small florets
250 g button mushrooms, halved
1 can pitted black olives, halved
1 jar pimento-stuffed green olives, halved
500 g shallots
600 g sliced green beans
1 small jar of small gherkins, drained
2 cups Tuimato sauce
¼ cup SIDS RASPBERRY VINEGAR
2 tsp anchovy paste
350 g surimi
SIDS SALT & PEPPER to season
slices of toast
Directions
In a large pan, sauté capsicum in 1 tbsp rice bran oil. Steam or microwave cauliflower to tender then add to capsicum. Stir in mushrooms, olives, onions and gherkins. Blend Tuimato, SIDS RASPBERRY VINEGAR, remaining oil and anchovy paste then pour over vegetables in the pan. Simmer for 5 minutes then add surimi and season with SIDS SALT & PEPPER to taste. Cool to room temperature then refrigerate 1 hour until chilled.
Serve with toast.
