Roast Beef and Bean Salad with Coarse

Tapenade

 

When I buy roast beef at the deli I always ask to have it cut extra thin, so it
feels juicier.
Tapenade—the classical Provencal olive mixture—is supposed to be a
blended puree.
However, it looks more beautiful when it is chopped by hand, and you get a
little more to bite into. The flavorful olive mixture is also good to mix with
diced potatoes or pasta.
4 portions
approx. ½ lb (200 g) extra thinly sliced roast beef from the deli counter

Roast Beef and Bean Salad with Coarse Tapenade

Salad

1 red onion
1 yellow pepper
1 fennel bulb
1 squash
2 tbsp olive oil
sea salt flakes
1 can large white beans (14 oz / 400 g)
5 oz (150 g) cherry tomatoes
Tapenade
⅔ cup (150 ml) pitted black olives
2 garlic cloves
3 anchovy fillets
2 tbsp capers
1 tbsp fresh thyme
½ lemon, juice
2 tbsp olive oil

freshly ground pepper

1. Begin with the tapenade: Chop olives, garlic, anchovies, capers, and
thyme. Mix in lemon juice, olive oil, and pepper.
2. Preheat the oven to 425˚F (225˚C). Peel the onion and cut into large
wedges. Chop the pepper, fennel, and squash into smaller pieces. Lay the
vegetables on a baking sheet lined with parchment paper. Drizzle with
olive oil and add salt to taste.
3. Roast the vegetables in the middle of the oven for 20–25 minutes. Stir
occasionally. Let cool.
4. Rinse the beans and let drain. Cut the tomatoes into halves.
5. Toss together the roasted vegetables, beans, tomatoes, and tapenade.
Serve with the roast beef.