Inside Out (Australia) - - Things We Love -

SERVES 8 as a side PREPA­RA­TION TIME 35 min­utes COOK­ING TIME 5 min­utes

1 bunch as­para­gus, ends peeled if thick and woody 6 Dutch car­rots, peeled 3 red radishes, washed 1 bulb fen­nel 1 zuc­chini 100g snow peas, blanched and re­freshed in iced wa­ter 50g snow pea ten­drils or shoots Ex­tra vir­gin olive oil, to driz­zle 1 tbsp chopped fresh con­ti­nen­tal pars­ley leaves 1 tbsp chopped fresh mint leaves, plus ex­tra, to serve 25g blanched al­monds, toasted Zest of half a lemon


150g good-qual­ity pit­ted green olives 4 brown an­chovy fil­lets 50g blanched al­monds, toasted 1 tsp baby ca­pers, rinsed 2 sprigs fresh mint, leaves picked 1 small gar­lic clove, crushed 1 tbsp lemon juice 150ml ex­tra vir­gin olive oil

1. For the tape­nade, process the olives, an­chovies, al­monds, ca­pers, mint and gar­lic in a food pro­ces­sor un­til roughly chopped. With the mo­tor run­ning, slowly add the oil and process un­til smooth. Add lemon juice. Process un­til com­bined.

2. Use a peeler or a man­dolin to shave the as­para­gus, car­rots, radishes, fen­nel and zuc­chini into long thin strips.

3. In a large bowl, com­bine the shaved veg­eta­bles, snow peas and snow pea shoots. Sea­son and driz­zle with oil. Add the pars­ley, mint and 100g of the tape­nade dressing. Toss gen­tly to com­bine. Sprin­kle with al­monds, lemon zest and ex­tra mint leaves.

TIP: Store re­main­ing tape­nade dressing in an air­tight con­tainer in the fridge for up to 7 days to serve with bread and pasta.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.