- 12 Walkers Highland Oatcakes
- 16 pitted black olives
- 2 spring onions
- 3 tbsp fresh mint
- 125g unsalted butter
- 4 - 6 red radishes
- Freshly ground pepper
Mix the olives, spring onions, mint, and butter in a bowl and season with pepper.
Spread the olive butter onto each oatcake.
Thinly slice the radishes and lay 3-4 slices on top of the olive butter.
Sprinkle with the micro or small mint leaves and serve.