Name: Iceberg wedges with anchovy tapenade
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 100 gram anchovies; 1/4 cup toasted nuts such as almonds, walnuts, hazelnuts or pine nuts; 2 clove garlic; 1/4 cup flat-leaf parsley, finely chopped; 1/4 cup mint, finely chopped; 1 teaspoon toasted fennel seeds; 1 tablespoon boiling water; 1 tablespoon lemon juice; 1/4 cup olive oil; 1 iceberg lettuce, cut into 6 wedges, to serve; juice of 1 lemon, to serve

Ingredients

100 gram anchovies

1/4 cup toasted nuts such as almonds, walnuts, hazelnuts or pine nuts

2 clove garlic

1/4 cup flat-leaf parsley, finely chopped

1/4 cup mint, finely chopped

1 teaspoon toasted fennel seeds

1 tablespoon boiling water

1 tablespoon lemon juice

1/4 cup olive oil

1 iceberg lettuce, cut into 6 wedges, to serve

juice of 1 lemon, to serve

Method

1.To make the tapenade, grind the anchovies, nuts, garlic, herbs and fennel seeds in a food processor or mortar and pestle, until it forms a chunky sauce.

2.Slowly add the boiling water, lemon juice and olive oil and mix to combine.

3.Pour into a bowl or sterile jar and refrigerate until ready to use.

4.To serve, place a wedge of lettuce on each plate and top with a spoonful of tapenade, season and dress with a little lemon juice.

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Ingredients

Method

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