Makes 180ml (3/4 cup)

40g sundried tomatoes (dry, not in oil)
2 sprigs rosemary, leaves picked
60g walnuts, toasted
5ml (1 teaspoon) Stonebarn White Truffle Salt(Imported by The Truffle Lady SA) freshly cracked black pepper
ciabatta bread and extra virgin olive oil, to serve

Place the sundried tomatoes and rosemary in a processor and blitz until fine but still with some texture.

Add the walnuts, Truffle Salt and a generous grinding of black pepper. Pulse for 15 seconds until the walnuts are broken down.

Serve the truffle salt with warm ciabatta bread with and olive oil, for dipping.

Cook’s Note: Store the flavoured salt in an airtight glass jar.