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Garlic-rubbed toasts with warm olive and green bean salad

With all the best flavours of the Italian garden, this mix of olives is for good reason – the green ones give acidity, while black olives give richness!
Andre Martin
4
10M
15M
25M

Ingredients

Method

1.

Preheat a barbecue grill to high or a chargrill pan over a high heat. Drizzle cut side of bread with 1⁄2 of the olive oil and grill, cut-side down, until lightly charred. Rub thoroughly with garlic.

2.

Heat remaining oil in a medium frying pan over a low heat and add eschalot. Cook for 3 minutes or until lightly softened. Add thyme, celery seeds and olives, then cook for a further 3 minutes. Add cucumber and cook briefly until softened. Stir in beans and lemon juice, then season.

3.

Spoon olive mixture on toasts. Mix tahini and sour cream together in a small bowl. Spoon over toasts, then sprinkle with pepper to serve.

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