Nicoise Garnish
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Recipe serves 4
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Preparation Time
5 min
Ingredients
- 200g cherry tomatoes
- 100g green olives
- 100g black olives
- 2tbsps capers
- 7tbsps olive oil
- 2tbsps lemon juice
- Fresh herbs to garnish (e.g. parsley, coriander, basil)
Method
- Cut 100g green and 100g black olives into ‘petals’, about three per olive. Put them in a large bowl with 2 tablespoons capers. Slice 200g cherry tomatoes in half and add them to the bowl. Make this ‘nicoise’ garnish an hour before serving if you can, just to take the chill out of the tomatoes if they have been refrigerated.
- Combine the garnish with a dressing made up of one part lemon to three parts olive oil. Serve with fish – tuna steaks, halibut or any firm-fleshed white fish.
