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.
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.
Add your hummus into a dish, add with a glug of olive oil and sprinkle with chilli flakes and cumin seeds.
To create the Halloumi Fries: Cut the Halloumi block into 1.5cmm x 1.5cm fingers. Fry them at 170°C until golden brown.
Prepare your squid rings and falafel according to the instructions on the packaging.
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.
Add a bowl of mixed olives, stuffed peppadew peppers and artichoke hearts in available spaces within your sharing board or platter.
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.