STEP 1 : In a bowl, whisk 15 ml of mustard STICAP with 60 ml of olive oil and 30 ml of chopped dill.
STEP 2 : Add salt and pepper.
STEP 3 : Add 1 diced red pepper, 150 grams of cheese.
STEP 4 : The end fox diced, and the contents of a the STICAP pickle can of 375 ml of dill pickles drained and sliced.
