Ingredients
- 500g kipfler potatoes, steamed or boiled, sliced
- 100g green beans, trimmed, lightly steamed
- 200g Always Fresh Mixed Olives, drained
- 45g Always Fresh Flat Fillet Anchovies in Extra Virgin Olive Oil
- 15g Always Fresh Mild Peppers, sliced
- 50g mixed lettuce leaves
- 10 ml Always Fresh Spanish Extra Virgin Olive Oil
- 20 ml lemon juice
- 100g Always Fresh Kalamata Olive Fusions Tapenade
Method
Combine the warm potatoes, beans, olives, anchovies, peppers and lettuce leaves in a large bowl.
Drizzle with combined olive oil, lemon juice and tapenade, toss thoroughly.
Serve warm, as an accompaniment to grilled meats or fish.
sumber dari: masterchef.com.au
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