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Green bean, orange and tapenade salad

Name: Green bean, orange and tapenade salad
Total time: 20 min
Ingredients: green beans 200g, trimmed; extra-virgin olive oil 1 tbsp; lemon ½, juiced; orange 1, peeled and segmented; crusty bread warmed, to serve (optional); kalamata olives 180g, pitted; capers 2 tbsp; anchovies 2; garlic 1 clove; thyme leaves 2 tsp, plus extra to serve; lemon ½, juiced; extra-virgin olive oil 5 tbsp

20 minutes
serves 2
Easy

Ready in 20 minutes this simple salad from 26 Grains in Covent Garden is packed with crunchy green beans, juicy oranges and homemade tapenade

Published: June 13, 2019 at 5:03 pm

*This recipe is gluten-free according to industry standards

Check out our restaurant review of 26 Grains here

Ingredients

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

TAPENADE

kalamata olives 180g, pitted
capers 2 tbsp
anchovies 2
garlic  1 clove
thyme leaves 2 tsp, plus extra to serve
lemon ½, juiced
extra-virgin olive oil 5 tbsp

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.