Green Bean, Orange and Tapenade salad
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.