Ingredients
32 Total- 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
- 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
- 1 Aubergine
- 1 chopped shallot
- 1 small bunch dill
- The juice of 1 lemon
- 50 g Greek yoghurt
- Tomato Tapanade
- 200 g Black Olives
- 100 g Onions
- 1 Lemon
- 50 g Country Range Sundried Tomatoes
- 10 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
32 Total- 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
- 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
- 1 Aubergine
- 1 chopped shallot
- 1 small bunch dill
- The juice of 1 lemon
- 50 g Greek yoghurt
- Tomato Tapanade
- 200 g Black Olives
- 100 g Onions
- 1 Lemon
- 50 g Country Range Sundried Tomatoes
- 10 g chopped Parsley
- To Garnish
- Futura Feta
- Microherbs or small green salad leaves
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