Coriander, Lemon and Olive Tapenade
This recipe falls somewhere in between being a tapenade and herb jam, although its flavour profile is addictively bright, complex and intense.
COOKING TIME
20
MINUTES
Ingredients
4 cloves of garlic, crushed
2 large handfuls of baby spinach leaves (around 450g)
1 large handful of coriander leaves, stems discarded
Smaller bunch of parsley, leaves only
10-12 pitted kalamata olives
Juice of 1 lemon
Pinch of sea salt
Pinch of ground cumin
1 heaped teaspoon of smoked paprika
60mls of extra virgin olive oil
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