Ingredients

　　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.

　　From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press