Page title and description
Salads
Celery with tomatoes and black olives
This lightly cooked veggie side is a good dish for late summer; our celery is in season from about July to October. It goes well with halloumi and couscous for a vegetarian dinner, and also with white fish.
Ingredients
- 1 celery head
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- leaves from 1 thyme sprig
- 400g tin chopped tomatoes
- 15 black olives, halved
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
-
Step 1
Cook the celery sticks in the olive oil with the sliced onion for 10 minutes until translucent. Add tje garlic, thyme and chopped tomatoes. Cook for a further 5 minutes, season and sprinkle with black olives.