Hemali from The Sour Egg created this quick and simple yet utterly delicious summer salad using our Green Olive Tapenade. Through blogging and Instagram, she inspires others to spend time in the kitchen.
Cut the asparagus tips in half or quarters so they are bite size and grill in some butter or olive oil on a griddle pan till cooked but still crunchy. Mix this together with the rest of the salad ingredients.
Toss all the ingredients together in a bowl with the tapenade and a good glug of olive oil, mix together till all is coated and serve between two bowls.
Enjoy as it is or top with a boiled egg and drink with a glass of chilled white wine!
0 servings