Warm olive and smoked fish salad

Filled with light and fresh flavour, this scrumptious warm olive and smoked fish salad recipe is ready in less than 15 minutes and is great served for lunch or dinner

  • 15 mins preparation
  • Serves 4
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  • 1/4 cup olive oil
  • 1 clove garlic, smashed
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup pitted Kalamata olives, halved
  • 250 gram trimmed green beans, sliced lengthwise
  • 4 slice ciabatta bread, diced
  • 100 gram winter style greens – baby kale, spinach leaves or rocket
  • 350 gram flaked smoked fish
  • 50 gram feta cheese, diced
  • 1/4 cup flaked almonds, toasted
  • black pepper


  • 1
    Warm the oil in a large frying pan with the roughly chopped or smashed garlic and thyme leaves, then add the olives and beans, and sauté for 3-4 minute suntil tender and lightly coloured.
  • 2
    Add the bread cubes to the pan to soak up the flavoured oil and become toasted.
  • 3
    Arrange the greens on a platter or a shallow serving bowl and top with the flaked fish. Spoon over the warm beans, olives and toasted bread croutons.
  • 4
    Serve with feta and toasted almonds and a good grind of black pepper.


  • Using a rustic ciabatta or French-style bread will ensure you get golden crumbs. - Per serve: Energy: 505kcal, 2114kj Protein: 34.3g Fat: 30.6g Saturated fat: 6.2g Cholesterol: 61mg Carbohydrate: 20.7g Fibre: 5.2g Sodium:1709mg