Condiments Recipes — EVOO
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.
This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal. Ingredients 4 salmon, skinless fillets4-6 tbsp Telegraph Hill Pumpkin Seed Pesto3 tbsp Telegraph Hill Roasted Dukkah3 tbsp parmesan finely grated Telegraph Hill Extra Virgin Olive Oil300g 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...