Ingredients
3 baby courgettes, halved
2 tbsp olive oil
250g/9 oz black olives
1 garlic clove, chopped
2 tbsp chopped basil
1 tomato, sliced
This is a Dig In recipe
Method
1. With a pastry brush, brush the courgettes with a little of the olive oil.
2. Heat a griddle pan over a high heat, until smoking hot. Add the courgette halves and griddle for 2-3 minutes on each side.
3. Place the olives, garlic, basil and the rest of the olive oil into a small food processor and blend until finely chopped, but not a purée.
4. To serve, place the courgettes onto a serving plate, top with the sliced tomato and drizzle over the tapenade.
