A Taste of the Med’ Sharing Board

Cooking Time
Portions
2

Ingredients

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Ingredients

  •   CHARCUTI® Italian Antipasti Mix
  •   CHARCUTI® Spanish Tapas Mix
  •   Whitby Seafoods Salt and Pepper
  •   Squid Rings
  •   Stuffed Peppadew Peppers
  •   Country Range Sun Dried
  •   Tomatoes in Olive Oil
  •   Daloon Falafel Balls
  •   Stone Baked Garlic Ciabatta (Click here for individual recipe)
  •   Halloumi Fries (individual ingredients below)
  •   Halloumi Fries
  •   Futura Halloumi
  •   Olive Mix
  •   Country Range Pitted
  •   Black Olives In Brine
  •   Country Range
  •   Green Olives Stuffed With Pimento Paste In Brine

Dips

  •   Aubergine Dip (individual ingredients below)
  •   Tomato Tapanade (individual ingredients below)
  •   A classic hummus

Aubergine Dip

  •   Aubergine
  •   chopped shallot
  •   small bunch of dill
  •   The juice of 1 lemon
  • g Greek yoghurt

Tomato Tapanade

  • g Black Olives
  • g Onions
  •   Lemon
  • g Country Range Sundried Tomatoes
  • g Chopped Parsley

To Garnish

  •   Futura Feta
  •   Microherbs or small green salad leaves

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.

Ingredients

  • CHARCUTI® Italian Antipasti Mix
  • CHARCUTI® Spanish Tapas Mix
  • Whitby Seafoods Salt and Pepper
  • Squid Rings
  • Stuffed Peppadew Peppers
  • Country Range Sun Dried
  • Tomatoes in Olive Oil
  • Daloon Falafel Balls
  • Stone Baked Garlic Ciabatta (Click here for individual recipe)
  • Halloumi Fries (individual ingredients below)
  • Halloumi Fries
  • Futura Halloumi
  • Olive Mix
  • Country Range Pitted
  • Black Olives In Brine
  • Country Range
  • Green Olives Stuffed With Pimento Paste In Brine
  • Aubergine Dip (individual ingredients below)
  • Tomato Tapanade (individual ingredients below)
  • A classic hummus
  • 1 Aubergine
  • 1 chopped shallot
  • 1 small bunch of dill
  • 1 The juice of 1 lemon
  • 50 g Greek yoghurt
  • 200 g Black Olives
  • 100 g Onions
  • 1 Lemon
  • 50 g Country Range Sundried Tomatoes
  • 10 g Chopped Parsley
  • Futura Feta
  • Microherbs or small green salad leaves