*This recipe is gluten-free according to industry standards

Check out our restaurant review of 26 Grains here


  • 200g green beans, trimmed
  • 1 tbsp extra-virgin olive oil
  • ½ lemon, juiced
  • 1 orange, peeled and segmented
  • warmed crusty bread, to serve (optional)


  • 180g kalamata olives, pitted
  • 2 tbsp capers
  • 2 anchovies
  • 1 clove garlic

  • 2 tsp thyme leaves, plus extra to serve
  • ½ lemon, juiced
  • 5 tbsp extra-virgin olive oil


  • STEP 1

    Cook the beans in a pan of boiling salted water for 3 minutes, drain, then plunge immediately into a bowl of iced water. Once cold, drain really well.

  • STEP 2

    To make the tapenade, put the ingredients into a food processor and pulse until you have some fine pieces of olive but the texture is mostly smooth. This will make more tapenade than you’ll need but will keep in the fridge for 2 weeks.

  • STEP 3

    Toss the beans in the olive oil, lemon juice and some seasoning. Pile the beans high onto two plates, scatter over the orange segments and then add a few spoonfuls of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.


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