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‘A Taste of the Med’ Sharing Board

Ingredients
32

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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