Olives are a great way to liven up a salad. Their bitter, tang works particularly well with ingredients such as anchovy, avocado, bacon, celery, cheese (particularly feta and goat’s cheese), chicken, eggs, tomatoes and potatoes. Here are two salads which use some of those ingredients:
1. Avocado, Tomato, Charred Cos & Stuffed Olive Salad
Ingredients (serves 1)
For the salad:
A few wedges of baby Cos lettuce (or use the heart of a larger Cos)
7 pimento stuffed green olives, cit in half across the diameter
5 baby tomatoes, cut into halves or slices
Flesh of half a ripe avocado (sliced or scooped out using a melon baller)
For the dressing:
1 heaped tbsp of Kefir yoghurt or plain yoghurt
1/2 tsp Dijon mustard
1 tsp pomegranate molasses
Salt to taste
Method
2. Potato, Egg & Olive Salad
Ingredients (serves 1)
For the salad:
100g boiled baby new potatoes, cut into halves or quarters
1 sun-dried tomato preserved in olive oil
30g pitted olives (black or green or a mix of both)
1 hard-boiled egg, cut into quarters
For the dressing:
1 heaped tbsp Kefir yoghurt, plain yoghurt or creme fraiche
1 tsp of the sun-dried tomato oil
1/2 tsp Dijon mustard
To garnish:
Chilli flakes
Chopped chives
Method
1. Avocado, Tomato, Charred Cos & Stuffed Olive Salad
Ingredients (serves 1)
For the salad:
A few wedges of baby Cos lettuce (or use the heart of a larger Cos)
7 pimento stuffed green olives, cit in half across the diameter
5 baby tomatoes, cut into halves or slices
Flesh of half a ripe avocado (sliced or scooped out using a melon baller)
For the dressing:
1 heaped tbsp of Kefir yoghurt or plain yoghurt
1/2 tsp Dijon mustard
1 tsp pomegranate molasses
Salt to taste
Method
- Heat a non-stick pan or cast iron skillet to a high heat. Press the Cos wedges onto the pan for a few minutes each side, until they begin to char.
- Arrange all the salad ingredients on a serving .
- Place the yoghurt in a small bowl and stir in the mustard and pomegranate molasses. Add salt to taste.
- Drizzle the dressing over the salad.
2. Potato, Egg & Olive Salad
Ingredients (serves 1)
For the salad:
100g boiled baby new potatoes, cut into halves or quarters
1 sun-dried tomato preserved in olive oil
30g pitted olives (black or green or a mix of both)
1 hard-boiled egg, cut into quarters
For the dressing:
1 heaped tbsp Kefir yoghurt, plain yoghurt or creme fraiche
1 tsp of the sun-dried tomato oil
1/2 tsp Dijon mustard
To garnish:
Chilli flakes
Chopped chives
Method
- Chop the drained sun-dried tomato into small pieces.
- Slice the olives across the diameter.
- Arrange the potatoes, tomato, olives and egg on a serving plate.
- Place the yoghurt in a small bowl and stir in the mustard, then whisk in the sun-dried tomato oil. Add salt to taste.
- Drizzle the salad with the dressing and sprinkle over the chives and chilli flakes.