Recipe supplied by www.taste.com.au.  For full recipe see: http://www.taste.com.au/recipes/1916/smoked+trout+bruschetta+with+capers

Ingredients

• 2 x 150g pkts Springs smoked ocean trout, flaked
• 2 tablespoons drained capers, coarsely chopped
• 1/2 red onion, finely chopped
• 3 teaspoons horseradish cream
• 2 teaspoons fresh lime juice
• Salt & freshly ground black pepper
• 1 Lebanese cucumber, ends trimmed
• 4 slices ciabatta, toasted, to serve
• Fresh dill sprigs, to serve
• Lemon wedges, to serve

Method

1) Place the trout, capers, onion, horseradish and lime juice in a medium bowl. Season with salt and pepper, and gently toss to combine.

2) Use a vegetable peeler to slice the cucumber lengthways into thin ribbons.

3) Divide the ciabatta among serving plates. Top with cucumber, and trout mixture. Sprinkle with dill sprigs and serve immediately with lemon wedges, if desired.

Recipe supplied by www.taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/32693/lemon+haloumi+with+fried+capers

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 180g packet haloumi, sliced
• 2 small red birds eye chillies, thinly sliced
• 2 teaspoons drained baby capers
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 80g mixed lettuce leaves

Method

1) Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer to a plate.

2) Heat remaining oil in pan. Add chilli and capers. Cook, stirring, for 3 to 5 minutes or until capers are heated through and chilli is golden. Add rind. Cook, stirring, for 1 minute. Stir in juice. Bring to a simmer.

3) Arrange haloumi and lettuce on a serving plate. Drizzle with hot lemon mixture. Season with pepper. Serve immediately.

Recipe supplied by www.taste.com.au.  For full recipe visit: http://www.taste.com.au/recipes/9187/spaghetti+with+capers+and+olives

Ingredients

• 2 Garlic cloves, crushed
• 1 red onion, finely chopped
• 650g ripe tomatoes, finely chopped
• 1 cup green olives, pitted, finely chopped
• 2 tablespoons capers, finely chopped
• 1 cup fresh flat-leaf parsley leaves, roughly chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 500g dried spaghetti
• mixed salad leaves, to serve

Method

1) Place garlic, onion, tomatoes, olives, capers, parsley, oil, lemon juice, and salt and pepper, into a large bowl.  Stir well.

2) Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.

3) Add tomato mixture. Toss over low heat for 1 minute. Season. Serve with salad.