AuthorKamilCategorySalad & Veg, VegetarianHemali 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.
Ingredients
1 pack of organic rocket leaves
1 pack of organic chickpeas (drained and washed)
1 diced red onion
5 pre boiled jersey royal potatoes
1 pack of asparagus tips
Handful of dill leaves
Handful of crumbled feta
Handful of organic strawberries halved
Handful of baby plum or cherry tomatoes halved
2 chopped sun-dried tomatoes
1 tbsp of Olive Branch Tapenade
Cooking instructions
1
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.
2
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.
3
Enjoy as it is or top with a boiled egg and drink with a glass of chilled white wine!
Ingredients
Ingredients
1 pack of organic rocket leaves
1 pack of organic chickpeas (drained and washed)
1 diced red onion
5 pre boiled jersey royal potatoes
1 pack of asparagus tips
Handful of dill leaves
Handful of crumbled feta
Handful of organic strawberries halved
Handful of baby plum or cherry tomatoes halved
2 chopped sun-dried tomatoes
1 tbsp of Olive Branch Tapenade