Nicoise Garnish

Nicoise Garnish

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This garnish uses the great flavours of a Nicoise salad to create a quick and delicious chunky garnish for white fish.

  • Recipe serves4
  • Preparation Time5 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.
  • If you have some left over, this nicoise dressing will keep perfectly for a couple of days in the fridge. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
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