Green Olive Tapenade with Fennel Oil

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Serves: 4
  • Complexity: intermediate
  • Credit: donegalrapeseedoil


8oz Sirloin Steak, sliced
Drizzle of Donegal Rapeseed Oil
50g green pepper
50g red pepper
50g sweetcorn
50g sliced onion
50g yellow pepper
6 cherry peppers (sliced)
12 jalapenos
1/2 bunch of coriander
4 slices of mild cheddar
50g black beans
50g borlotti beans (or butter beans/black eyed peas)
4 large leaves of romaine lettuce
2tsp of Siracha sauce or any other hot sauce
Salt and pepper to taste
3 beef steak tomatoes, de-seeded and diced
1/2 red onion, finely diced
Juice of 1 lime


For the tortilla:

Heat a heavy based non-stick pan with the oil.
Season the steak and sear until coloured.
Add the onions, peppers, cherry peppers, jalapenos, sweetcorn and beans.
Adjust seasoning.
Continue to saute.
When cooked, add the chopped coriander and the hot sauce.


123 kcal per serving
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Donegal Rapeseed

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