If I don't make something like this for my lunch as soon as I get home from the gym, the cooking chocolate in the pantry doesn't stand a chance.
Smoked Salmon Tartine with Green Olive Relish
slightly adapted from Bill Granger's Every Day
4 large green olives, pitted and thinly sliced
1/4 small lemon, pith removed and segmented
2 teaspoons baby capers, drained
1 tablespoon finely chopped parsley
2 thick slices of sourdough bread (I used seeded sourdough)
40g fresh ricotta
40g smoked salmon
Put the sliced olives, lemon segments, capers and chopped parsley into a small bowl and toss gently.
Toast the bread until it is golden.
Spread the ricotta onto the toasted bread, top with salmon and spoon the olive relish over.