GREEN OLIVE TAPENADE
SERVES 6-8 PREP 10 MINS COOK 5 MINS
✚ 1½ cups stuffed green olives ✚ ¼ cup olive oil, plus extra 1 tbsp ✚ 1 tbsp capers
✚ 1 tbsp lemon juice ✚ 1 garlic clove, chopped
✚ 1 tbsp finely chopped fresh coriander leaves, plus extra leaves to serve ✚ 1 ends bunch trimmed asparagus, ✚ 250g punnet cherry tomatoes ✚ bagel crisps, to serve
1 Place the olives, oil, capers, juice and garlic in a food processor and process until almost smooth. Transfer the mixture to a bowl. Stir in the chopped coriander.
2 Toss the asparagus in the extra oil. Heat a chargrill pan over high heat. Grill the asparagus and tomatoes for 1-2 mins, turning halfway, until asparagus is almost tender and tomatoes are slightly blistered. Season to taste. Cool.
3 Serve the dip with the asparagus, tomatoes and bagel crisps.