Vegetables with Olivada

Step 1

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.

Step 2

Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

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• 1 tin medium, pitted, black olives, drained

• 5g lemon zest

• 2 tbsp fresh lemon juice

• 3 tbsp extra-virgin olive oil

• 30g chopped fresh flat-leaf parsley

• 1 small clove garlic, coarsely chopped

• Salt and freshly ground black pepper

• 3 carrots, peeled and cut into 5 by 1cm sticks

• 1/2 cucumber, cut into 5 by 1cm sticks

• 1 large fennel bulb, trimmed, halved and sliced into 1cm pieces

• 100g cherry tomatoes