- serves 4 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 80 ml (⅓ cup) olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves, crushed
- 1 cucumber, thinly sliced
- 150 g podded (300 g unpodded) fresh broad beans (see Note), cooked, double-peeled
- 4 small roma tomatoes, quartered
- 160 g anchovy fillets in oil, drained
- 100 g (about 8) marinated artichoke hearts, drained
- 1 tbsp baby capers, drained
- 120 g (1 cup) Niçoise or other black olives
- shredded basil, to serve
Resting time 20 minutes
Instructions
- To make dressing, whisk olive oil and mustard until well combined. Season with salt and pepper. Set aside for 20 minutes to let flavours infuse.
- Smear garlic over a platter and top with cucumber, broad beans, tomatoes, anchovies, artichoke hearts, capers and olives. Drizzle with dressing, and serve scattered with basil.
Note
• Substitute frozen broad beans. Defrost and peel off skins.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Peter Georgakopoulos.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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