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Bandarillas
Serves 6
Preparation time
less than 30 mins
Cooking time
no cooking required
Ingredients
For the dressing:3 tbsp chopped fresh parsley1 garlic clove, crushed2 tbsp cornichons or gherkins, finely chopped4 tbsp olive oilFor anchovy, olive and pepper:12 anchovies12 olives stuffed with pimientos or almonds6 pieces peeled red pepper form a jar, halvedFor onion, cheese and gherkin:12 baby pickled onions125g/4oz manchego or gruyère cheese, cubed6 cornichons or midget gherkins, halved
Method
1. For the dressing, briefly pulse all the ingredients in a food processor or coffee mill until almost smooth.2. To make the bandarillas, spear one of each ingredients on to a stick and smear over the dressing at the last minute.Note: You may assemble these up to 4 hours ahead, cover and chill. Serve at room temperature.
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