Tapenade

Serves 4

- 125/g 4 oz pitted black olives

- 1 canned anchovy fillet, drained

- 1 tablespoon capers, drained, rinsed

- 2 tablespoons olive oil

- 1 clove garlic, crushed

- 2 teaspoons lemon juice

- 3 tablespoons low-fat natural yogurt

- 1 tablespoon chopped basil

- 1 French bread stick, sliced toasted selection of raw and blanched fresh vegetables

Place olives anchovy, capers, oil, garlic and lemon juice in a food processor. Process to a paste.

Transfer to a bowl. Add yogurt. Season. Sprinkle with basil. Cover. Chill until ready to serve. Serve with toast and vegetables.

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