*This recipe is gluten-free according to industry standards
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.
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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.
Nutritional Information
- Kcals 639
- Fat 63.1g
- Saturates 9.4g
- Carbs 10.8g
- Sugars 8g
- Fibre 5.1g
- Protein 4.4g
- Salt 4g
