Pipies Provencal Salad

100 ml extra virgin olive oil

1 onion, finely chopped

1 red capsicum, diced

4 vine ripened tomatoes, diced

½ stick celery, sliced

2 garlic cloves

1 kg pipies, cleaned and sand less

150 ml dry white wine

1 tbsp. freshly chopped aromatic herbs (thyme, rosemary, marjoram)

Salt and pepper

• Place oil, onion, capsicum, tomatoes, celery and garlic in a large cooking pot. Cook over high heat for 5 minutes, stirring frequently to prevent sticking.

• Add pipies, white wine, fresh herbs and seasoning and cook with the lid on until all shells have opened. Stir frequently to ensure even cooking.

• When pipies are open, serve in large bowls with salad or grilled baguette bread. Complement the dish with a rose or white wine from Province.