Condiments Recipes — Beans

Tracy Dennis
Green Bean, Orange and Tapenade salad

Green Bean, Orange and Tapenade salad

Easy summer Salad Ingredients200g green beans, trimmed1 tbsp Telegraph Hill Extra Virgin Olive Oil ½ lemon, juiced1 orange, peeled and segmentedCrusty bread warmed, to serve (optional)Telegraph Hill TapenadeCook 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.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 spoonful’s of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.

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