Recipe supplied by www.taste.com.au.  For full recipe see: http://www.taste.com.au/recipes/28251/zucchini+caper+salad

Ingredients

• 3 small zucchini, trimmed, peeled into ribbons
• 225g jar chargrilled artichokes, drained, quartered
• 50g mixed salad leaves
• 2 tablespoons capers, rinsed, drained
• 1 1/2 tablespoons pine nuts, toasted
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon olive oil

Method

1) Combine the zucchini, artichoke, mixed salad leaves, capers and pine nuts on a serving platter.

2) Combine the lemon juice and oil in a jug. Drizzle over the salad.

Recipe supplied by Taste.com.au.  For full recipe see: http://www.taste.com.au/recipes/23041/caper+mayonnaise

Ingredients

• 1/3 cup whole-egg mayonnaise
• 1 tablespoon baby capers, rinsed, finely chopped
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves

Method

Combine mayonnaise, capers, parsley and 1 tablespoon hot water in a bowl. Season with pepper. Serve.

Recipe supplied by www.taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/19901/slow+roasted+tomatoes+with+olives+and+capers

Ingredients

• 4 roma tomatoes, halved lengthways
• 175g vine sweet minicaps (baby capsicums)
• 1/3 cup mixed olives
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves
• 2 teaspoons baby capers, drained, rinsed

Method

1) Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.