Tapenade on Toast Served with Spinach, Orange and Basil Salad

Blend olives, spinach, and garlic into a tapenade to spread on toast, served with a fresh orange and basil salad.

Vegetarian Healthy Quick Salad Olives

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

32.5g

per serving

32.5 g total

Fat

84.6g

per serving

84.6 g total

Protein

8.1g

per serving

8.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Orange

peeled and segmented

GrainsCereals

slice

Bread

toasted

NutsSeeds

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

leaf

Basil

OilsFats

Olive Oil

4 tbsp for tapenade

Olive Oil

1 tbsp for salad

Other

100

Black Olive

pitted

Vegetables

handful

Spinach

for tapenade

handful

Spinach

for salad

Method

Serve the salad on a plate alongside the prepared tapenade toast.

Mix the salad spinach, orange segments, basil, and 15ml of olive oil in a bowl.

Spread the tapenade evenly onto the slice of toasted bread.

Add 60ml of olive oil and pulse to combine into a tapenade.

Blend 100g olives, spinach, garlic, salt, and pepper in a small blender.