Parsley salad with olives, capers and mint

Serves 4

2 generous handfuls flat-leaf parsley
1 medium bunch of mint
30ml/1fl oz extra-virgin olive oil
10ml/1/2fl oz red-wine vinegar
50g/2oz good-quality capers (preferably preserved in salt)
60g/21/2oz good-quality black olives such as Ligurian or Niçoise

Rinse the capers well in several changes of water, chop and set aside. Chop the olives and set aside. Rinse the parsley and mint and dry.

Make the dressing by placing the vinegar in a bowl, season and whisk in the olive oil. To serve, place the parsley and mint in a bowl, scatter over the olives and capers, pour over the dressing and toss.