Mixed Vegetables With Tapenade Recipe
Ingredients
| 250 g/8 oz small new potatoes, cooked | ||
| 125 g/4 oz green beans, cooked | ||
| 250 g/8 oz asparagus spears, cooked | ||
| 60 g/2 oz snow peas, cooked | ||
| 1 head broccoli, broken into florets, cooked | ||
| 1 lettuce of your choice | ||
| Tomatoes | 2 , cut into wedges | |
| 1 red, green or yellow pepper, roasted and cut into pieces | ||
| 2 stalks celery, cut into matchsticks | ||
| Tapenade | ||
| 125 g/4 oz pitted black olives | ||
| 1 canned anchovy fillet, drained | ||
| Capers | 1 Tablespoon, drained, rinsed | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Lemon juice | 2 Teaspoon | |
| Natural yogurt | 3 Tablespoon | |
| black pepper | 1 | |
| Red wine vinegar dressing | ||
| 1/4 cup/60 ml/2 fl oz red wine vinegar | ||
| Dijon Mustard | 1 Teaspoon | |
Directions
1. To make tapenade, process olives, anchovy fillet, capers, oil, garlic and lemon juice in a food processor or blender to make a paste. Transfer to a small bowl, add yogurt and black pepper. Cover and refrigerate for 1 hour or until ready to serve.
2. To make dressing, place all ingredients in a screwtop jar and shake well to combine.
3. Arrange all vegetables, attractively, on a large serving platter. Cover and chill. Drizzle with dressing and serve with tapenade.
2. To make dressing, place all ingredients in a screwtop jar and shake well to combine.
3. Arrange all vegetables, attractively, on a large serving platter. Cover and chill. Drizzle with dressing and serve with tapenade.
Chef
