Pepper and Salami Salad

Serves 4 Ingredients Method

4 tblsp olive oil

1 small onion, sliced

1 clove of garlic crushed

1 large green pepper, seeded and sliced

1 large red pepper, seeded and sliced

1 large yellow pepper, seeded and sliced

1 medium bulb fennel, sliced

350g tomatoes, skinned and chopped Salt and pepper

175g piece salami, diced

1 tblsp freshly chopped parsley

Black olives to garnish

Heat the oil in a large pan, add the onion and garlic and cook gently for 5 minutes. Add the peppers and fennel and cook for a further 3 minutes. Stir in the tomatoes, simmer gently for 10 minutes until the tomatoes have become pulpy. Turn the mixture into a bowl to cool, season with salt and pepper. To serve, add the salami, transfer to a serving dish and scatter over the parsley. Garnish with black olives.