Celery with tomatoes and black olives recipe image

Print 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 & pepper

Method

  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.
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