Zucca's orange and olive salad

This is delicious, but not a meal - more like a side (interesting) salad, and the recipe can be found here.

I pulled out my food processor (which I love) for the olive tapenade, and replaced rosemary for the thyme in the recipe and I served it with a chicken and broccollini stir-fry:

I would say this is one of Mark Bittman's more attractive recipes, though technically it is not his - he 'borrowed' it from his favourite restaurant (and fully attributes it).