Green bean, orange and tapenade salad

Name: Green bean, orange and tapenade salad
Total time: 20 min
Yield: Serves 2
Ingredients: 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

Published: June 13, 2019 at 5:03 PM

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Serves 2

Easy

Total time: 20 mins

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

Gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

200g green beans

trimmed
1 tbsp extra-virgin olive oil
½ lemon

juiced
1 orange

peeled and segmented
warmed crusty bread

to serve (optional)

TAPENADE

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

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.

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