Tapenade on toast served with spinach, orange and basil salad Recipe

Tapenade on toast served with spinach, orange and basil salad Recipe

  • 100g/3½oz pitted black olives
  • 1 handful spinach
  • 1 clove garlic
  • salt and freshly ground black pepper
  • 4 tbsp olive oil
  • 2 handfuls spinach
  • 1 orange, peeled and segmented
  • 10 basil leaves
  • 1 tbsp olive oil
  • 1 slice of toasted bread
  1. To make the tapenade, mix in a small blender, the olives, spinach, garlic, salt and freshly ground black pepper.
  2. Add the olive oil to combine.
  3. Spread the tapenade on top of the toasted bread.
  4. To make the salad, in a bowl add the spinach, orange and basil. Mix to combine and add the olive oil.
  5. Serve the salad alongside the tapenade on toast.
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