Spanish Tapas

Prep Time

-

Cook Time

timings vary

Portion(s)

4

ingredients

2 2 tsp Country Range Smoked Paprika

2 2 tsp Country Range Sweet Paprika

1 1 tsp Country Range Whole Fennel Seeds

1 1 tsp Country Range Whole Cumin Seeds

½ ½ tsp Country Range Coarse Ground Black Pepper

½ ½ tsp Country Range Crushed Chillies

½ ½ tsp Country Range Dried Thyme

½ ½ tsp Country Range Dried Parsley

½ ½ tsp Country Range Dried Basil

1 1 tsp Country Range Minced Garlic

1 1 tsp sea salt (optional)

For the chick pea dip:For the chick pea dip:

800800 g tin Country Range Chick Peas

150150 g Country Range Natural Yogurt

8 8 cherry tomatoes, quartered

4 4 spring onions, chopped

For the coated halloumi:For the coated halloumi:

250250 g halloumi cheese, sliced

1 1 tbsp Country Range Vegetable Oil

For the patatas bravas:For the patatas bravas:

4 4 wholemeal pitta breads

Country Range Vegetable Oil

½ ½ tsp Country Range Crushed Chillies

½ ½ tsp Country Range Dried Parsley

Multiply by
method
  • 1Mix all the spices and herbs together to make a rub to use on the following:
  • 2Chick Pea Dip - whizz 600g of the chick peas with the yogurt and 4 tsp of the spice rub. Add the remaining chick peas, cherry tomatoes and spring onions.
  • 3Coated Halloumi - coat slices of the cheese with 3 tsp of the spice rub and the oil. Gently fry on both sides until a softer texture is achieved (approximately 5 minutes).
  • 4Patatas Bravas - mix 2 tsp of the spice rub into the tomato ketchup and serve with cubes of fried potato.
  • 5Pitta Slices - lightly brush the pitta breads with oil, sprinkle over the crushed chillies and dried parsley and bake in a hot oven for 5 minutes until crisp.