Tapenade on toast served with spinach, orange and basil salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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To make the tapenade, mix in a small blender, the olives, spinach, garlic, salt and freshly ground black pepper.
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Add the olive oil to combine.
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Spread the tapenade on top of the toasted bread.
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To make the salad, in a bowl add the spinach, orange and basil. Mix to combine and add the olive oil.
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Serve the salad alongside the tapenade on toast.
Ingredients
For the tapenade
- 100g/3½oz pitted black olives
- 1 handful spinach
- 1 clove garlic
- salt and freshly ground black pepper
- 4 tbsp olive oil
For the salad
- 2 handfuls spinach
- 1 orange, peeled and segmented
- 10 basil leaves
- 1 tbsp olive oil
To serve
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