Green Bean, Orange and Tapenade salad July 11, 2019 16:36
Easy summer Salad
200g green beans, trimmed
1 tbsp Telegraph Hill Extra Virgin Olive Oil
½ lemon, juiced
1 orange, peeled and segmented
Crusty bread warmed, to serve (optional)
Telegraph Hill Tapenade
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.
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.
Salmon with Pesto Crust July 11, 2019 15:44
This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal.
4 salmon, skinless fillets
4-6 tbsp Telegraph Hill Pumpkin Seed Pesto
3 tbsp Telegraph Hill Roasted Dukkah
3 tbsp parmesan finely grated
Telegraph Hill Extra Virgin Olive Oil
300g Green beans
STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down.
STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over.
STEP 3 Drizzle with a little oil then bake for 10 minutes.
STEP 4 Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.