Recipe & Images: Amber Bremner
Tapenade is a traditional French condiment usually made with olives, capers, anchovies and olive oil. This version is vegan, and a little healthier with pumpkin seeds giving a boost of fibre, protein and iron. Serve tapenade in place of pesto, as part of an antipasto platter, on crackers, bread or in sandwiches, dolloped into a salad bowl, tossed with pasta… any time you want to add a salty, savoury hit to a meal.
½ cup pitted green olives
½ cup pumpkin seeds
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1–2 tbsp water
½ tsp black pepper
2 cloves garlic, roughly chopped
pinch of chilli flakes (optional)
Put all ingredients except for water into a blender or food processor. Blend until combined, then add water, a little at a time until you reach a soft and reasonably smooth consistency. You want a little texture left from the seeds, but for them to be well incorporated rather than just simply chopped.
Amber Bremner
Quite Good Food
www.quitegoodfood.co.nz
Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.
