Prep time: 15 mins

Cooking time:  5 mins

Serving: 6


* Modify for low fodmap:

  • Remove garlic 

You will need:

  • 300g of Lewis & Sons Natural Italian Sausages 
  • 2 tbsp of Cobram Estate Extra Virgin Olive Oil 
  • 1 tbsp of Fennel
  • 1/2 tsp of chilli flakes 
  • 1 jar of Always Fresh roasted capsicum strips, drained 
  • 1 clove of Garlic (peeled and roughly chopped) 
  • 2 tsp cumin powder 
  • 100g Sunbeam Walnuts (toasted) 


  • 1/2 tsp of lemon zest 
  • 1/2 lemon (juiced) 
  • 40ml  of Cobram Estate Extra Virgin Olive Oil 
  • 1 packet of Lewis & Sons Natural Beef Salami (slices)
  • 1 jar of Meredith Dairy Goats Cheese (partially drained) 
  • 1 jar of Always Fresh Olives 
  • 1 jar of Always Fresh Feta stuffed Peppers
  • 1 pack of Always Fresh Gluten Free Crackers & Biscuits 

Step 1

For the meatballs, heat a large frying pan over a high heat, drizzle with oil, squeeze the filling from the sausages into the oil, breaking the filling at approximately 1 inch intervals to create mini meat balls. Cook for 1-2 minutes on each side or until nicely crisp on the outside and soft and cooked through on the inside. Sprinkle over 1 tsp of fennel and 1 tsp of cumin powder and cook for another minute or 2 to nicely toast and release the aromatic flavours of the spices. Place into a serving bowl and garnish with 1/2 tsp chilli flakes.


Step 2

For the red pepper paste, place the capsicums, garlic, 1 tsp of cumin and a good grind of black peppercorns into a small food processor. Add the walnuts, breadcrumbs, lemon zest & juice and olive oil and process to a fine paste. Taste for seasoning and if you feel it needs a bit more salt, pepper or lemon, add it & process to combine. Spoon into a serving bowl & drizzle with a little bit more olive oil.


Step 3

Place goats cheese, and olives in separate bowls. Arrange your bowls on a large wooden serving platter and finish with salami slices and crackers.