- 6 artichoke hearts, halved and well drained
- 200 grams (7 ounces) mixed green and black olives
- 200 grams (7 ounces) cherry tomatoes, halved
- 4 tablespoons fruity olive oil
- 15 sage leaves
- 3 cloves garlic, sliced
- Cracked black pepper
- 2 tablespoons white wine vinegar
- 150 grams (5 ounces) fetta cheese, sliced
- Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.