|Small new potatoes||8 Ounce , cooked (250 Gram)|
|Green beans||4 Ounce , cooked (125 Gram)|
|Asparagus spears||8 Ounce , cooked (250 Gram)|
|Snow peas||2 Ounce , cooked (60 Gram)|
|Broccoli head||1 , broken into florets, cooked|
|Lettuce||1 (Of Your Choice)|
|Tomatoes||2 , cut into wedges|
|Bell pepper||1 , roasted and cut into pieces (Red, Green / Yellow)|
|Celery stalks||2 , cut into matchsticks|
|Pitted black olives||4 Ounce (125 Gram)|
|Canned anchovy fillet||1 , drained|
|Capers||1 Tablespoon , drained, rinsed|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm) , crushed|
|Lemon juice||2 Teaspoon|
|Natural yogurt||3 Tablespoon|
|Freshly ground black pepper||1|
|Red wine vinegar||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Dijon mustard||1 Teaspoon|
1. To make tapenade, process olives, anchovy fillet, capers, oil, garlic and lemon juice in a food processor or blender to make a paste. Transfer to a small bowl, add yogurt and black pepper. Cover and refrigerate for 1 hour or until ready to serve.
2. To make dressing, place all ingredients in a screwtop jar and shake well to combine.
3. Arrange all vegetables, attractively, on a large serving platter. Cover and chill. Drizzle with dressing and serve with tapenade.