INGREDIENTS
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1 small clove garlic
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1 Tablespoon capers , drained and rinsed (plus more to top)
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1/4 teaspoon coarse sea salt
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A pinch of red pepper flakes
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10-15 kalamata olives , pitted (plus more to top)
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2 Tablespoons/30ml extra-virgin olive oil
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8oz/ 227g cherry tomatoes, sliced in half
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1 small handful fresh basil leaves, roughly torn or cut into ribbons
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4 to 5 large zucchini, ends trimmed
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The juice of half a lemon