Inside Out (Australia)
SHAVED SUMMER VEGETABLE SALAD WITH GREEN OLIVE TAPENADE
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
GREEN TAPENADE DRESSING
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.