Green bean, orange and tapenade salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 200g green beanstrimmed
- 1 tbsp extra-virgin olive oil
- ½ lemonjuiced
- 1 orangepeeled and segmented
- warmed crusty breadto serve (optional)
TAPENADE
- 180g kalamata olivespitted
- 2 tbsp capers
- 2 anchovies
- 1 clove garlic
- 2 tsp thyme leavesplus extra to serve
- ½ lemonjuiced
- 5 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal639
- fat63.1g
- saturates9.4g
- carbs10.8g
- sugars8g
- fibre5.1g
- protein4.4g
- salt4g
Method
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.
