Charcuterie Chip Bowl

Cook Time 20 minutes

Serves 4

Ingredients

80g Sopressa salami, torn

1 x 175g packet sea salt chips

8 cornichon pickles, sliced

10 Sicilian olives 

To Serve

Parmesan, freshly grated 

Chives, finely chopped

Method

Pile the chips onto a large serving platter or shallow bowl. Tuck the torn salami in and around the chips. Scatter over the cornichons and olives.

Finish with a generous grating of Parmesan and a sprinkle of chives. Serve immediately.