Roasted Broccoli & Garlic Tapenade
Tapenade is a traditional Provençal dish made with olives, capers, anchovies, garlic and olive oil. Healthy recipe blogger Lilian Dikmans shares a nutrient-packed dish to enjoy.
"It's good stuff, and I usually don't like messing with good stuff, but the other day I had a head of broccoli to use up and some olives sitting in my fridge ... so I came up with this recipe.
I didn't have any capers or anchovies on hand at the time, so I kept it super simple. I actually loved it with the broccoli and who's going to complain about some extra nutrient-packed greens?
If you're after some serving suggestions, it's pretty versatile. You could serve as a chunky dip with crackers, sliced vegetables, flat bread, spread it on toast, or just eat it with a spoon (I did)!
I made it with green olives (I like matching colours), but black olives would also work well. If you have some olives marinated in herbs and spices, even better!"
1 head of broccoli
2 small cloves of garlic
1 cup green olives, pitted
Extra virgin olive oil
1. Preheat your oven to 180°C and line a tray with foil or baking paper.
2. Wash the broccoli and slice it up into thin slices. Use the stalk too; just trim off the outer layer and then finely slice the stalk. Spread the broccoli slices onto the prepared tray and add the garlic cloves, leaving them in their skins. Sprinkle over a good pinch of sea salt and then place the tray in the oven for 15-20 minutes or until the broccoli is cooked through and starting to brown.
3. Squeeze the garlic cloves out of their skins (discarding the skins) and tip the garlic, roasted broccoli and pitted olives into a food processor with a drizzle of olive oil. Process the mixture until it starts to come together, adding a little more olive oil if required. You may need to stop the processor every now and then to scrape the sides of the bowl. Taste, and add a pinch of sea salt if required.
Store the tapenade in an airtight container in the fridge (it should keep for a couple of days).