Gordal olives Papaya
Roast red capsicum preserved in oil and vinegar
Extra-virgin olive oil
Torn fresh mint
Cut the papaya and pineapple
into small cubes and combine
them in a bowl with the olives.
Drain the capsicum and chop
it finely. Add it to the fruit mixture with the extra-virgin olive oil, ginger and mint, then set aside in the refrigerator to allow the flavours to develop. Just before serving, halve the banana lengthways, slice and add it to the olive mixture. Serve immediately.
TIP: Try these olives as a mid-morning pick-me-up.