A Taste of the Med’ Sharing Board

Method

• 1

  Step 1

  To create the Tomato Tapanade: Combine boiling water and the sun-dried tomatoes; cover and let them stand for 15 minutes or until soft. Drain in a colander over a bowl. Combine the tomatoes, olives, diced onion, juice of 1 lemon and chopped parsley in a blender; process until its a smooth texture. Add to one of your dishes, cover and chill until serving.
• 2

  Step 2

  To create the Aubergine Dip: Roast the aubergine until soft. Leave to cool then chop the flesh. Mix together with the other ingredients then add to a dish. Cover and chill before serving.
• 3

  Step 3

  Add your hummus into a dish, add with a glug of olive oil and sprinkle with chilli flakes and cumin seeds.
• 4

  Step 4

  To create the Halloumi Fries: Cut the Halloumi block into 1.5cmm x 1.5cm fingers. Fry them at 170°C until golden brown.
• 5

  Step 5

  Prepare your squid rings and falafel according to the instructions on the packaging.
• 6

  Step 6

  Place your Charcuti meats across the centre of the board. Build your halloumi fries into a stack at one side and the squid rings and falafel at opposite sides of the board.
• 7

  Step 7

  Add a bowl of mixed olives, stuffed peppadew peppers and artichoke hearts in available spaces within your sharing board or platter.
• 8

  Step 8

  Finally add your dips, hummus and tapanande in complementary bowls around the sharing board and a board of fresh, hot garlic ciabbata. Add microherbs, sundried tomatoes and a sprinkle of salt and pepper over the board to garnish and add colour.