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Spring veggies with tapenade crumb

Spring veggies with tapenade crumb


Elevate green veg with anchovies, olives and capers in this easy side dish

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1056kj 255kcal
  • Fat
    Med 27%
  • Saturates
    Med 14%
  • Sugar
    Low 3%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 6 tbsp Co-op extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 4 Co-op anchovies in olive oil, drained
  • 1 tbsp drained jarred capers, chopped
  • 100g Co-op pitted black olives, chopped
  • 100g breadcrumbs
  • 170g pack fine green beans
  • 200g pack Tenderstem® broccoli
  • 120g pack Co-op trimmed mangetout
  • 2 tsp Co-op red wine vinegar
  • 1½ tsp Co-op Dijon mustard


  1. Heat 4 tbsp of the oil in a frying pan over a medium-high heat
  2. Fry the garlic and anchovies for 1-2 mins, until you have a paste
  3. Add the capers, olives and breadcrumbs and cook, tossing often, for 12-15 mins
  4. Season and set aside
  5. Meanwhile, steam the fine green beans and broccoli for 5 mins, then add the mangetout and steam for a further 2-3 mins, until tender
  6. Whisk the remaining oil with the vinegar and mustard, then season
  7. Toss with the steamed veggies and serve scattered with the tapenade crumb

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