Recipe for spinach tapenade with potato and asparagus

Put this surprising dish on the table. Extra healthy due to the addition of chlorella.

Ingredients
For 4 people
Preparation time 45 minutes

• 1 kg small potatoes
• 1 small onion
• 300 g green asparagus
• 4-5 tbsp olive oil
• 1 tbsp lemon juice
• 300 g baby spinach
• 1 garlic clove
• 125 green olives without pit
• 1 tsp chlorella powder
• 1 tsp white wine vinegar
• 20 g pumpkin seeds
• sugar
• Extra required:possibly. mandolin, food processor or blender

Getting started
Scrub the potatoes clean under running water. Place them in a pan and add enough boiling water to just cover them. Add salt and cook the potatoes covered for 20 minutes.

Peel and halve the onion, cut or slice into thin strips. Trim the woody ends of the asparagus. Slice the stems (this works best with a mandolin) lengthwise into thin slices. Mix the onion and asparagus ribbons in a bowl with ½ tsp sugar, 2 tbsp olive oil and lemon juice. Let it marinate.

Wash and dry the spinach. Peel the garlic. Drain the olives. Place the spinach with the garlic, olives, chlorella, vinegar, pumpkin seeds and 2-3 tbsp olive oil in the food processor or blender. Puree to a smooth mass. Season the tapenade with salt and pepper.

Drain the potatoes and toss while still hot with the vegetables. Serve with a scoop of tapenade and serve the rest separately. Delicious with large shrimps.

Enjoy your meal!

Recipe and image:Beeldingbeeld/Stockfood