Coriander, Lemon and Olive Tapenade
SERVES
PEOPLE
PREP TIME
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Side
Method
- Cook the spinach with a splash of water in a small pot over a medium high heat until wilted and dark green. Remove from the pan, squeezing out as many juices as you can. Place the wilted spinach in between two clean tea towels and press until you get it as dry as possible.
Place on a chopping board along with the coriander and parlsey leaves and finely chop it all together.
In a small frying pan over a medium high heat, heat a tablespoon of olive oil and then add the garlic, olives, paprika and cumin, cooking for around 30 seconds until fragrant. Add the chopped greens to the pan and cook everything for around 10 minutes.
Remove from the heat and place the ingredients in a shallow bowl to cool. Mash in the rest of the olive oil and lemon juice and season with a pinch of sea salt to taste. Place in a serving bowl or in a clean jar. Keep refrigerated until you need to use it.
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
Method
- Cook the spinach with a splash of water in a small pot over a medium high heat until wilted and dark green. Remove from the pan, squeezing out as many juices as you can. Place the wilted spinach in between two clean tea towels and press until you get it as dry as possible.
Place on a chopping board along with the coriander and parlsey leaves and finely chop it all together.
In a small frying pan over a medium high heat, heat a tablespoon of olive oil and then add the garlic, olives, paprika and cumin, cooking for around 30 seconds until fragrant. Add the chopped greens to the pan and cook everything for around 10 minutes.
Remove from the heat and place the ingredients in a shallow bowl to cool. Mash in the rest of the olive oil and lemon juice and season with a pinch of sea salt to taste. Place in a serving bowl or in a clean jar. Keep refrigerated until you need to use it.
