Photo of Spanish tapas platter by WW

Spanish tapas platter

9
9
9
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
40 min
Cook
30 min
Serves
6
Difficulty
Moderate
Take in the joys of spring and summer’s long evenings with these delicious tapas platters that are perfect for sharing at twilight. For convenience, prepare the salads and gazpacho ahead of time. Chargrill the haloumi, chorizo and calamari when ready to serve.

Ingredients

haloumi cheese

125 g

fresh thyme

1 tbs

lemon(s)

1 medium, cut into wedges to serve

chorizo sausage

125 g

lemon juice

1 tsp

eggplant

1 small, sliced thinly

zucchini

2 small, sliced thinly

oil spray

1 x 3 second spray(s)

olive oil

1 tbs

Vinegar, Sherry

1 tbs

garlic

1 clove(s), crushed

fresh oregano

2 tbs, chopped

cooked broad beans

100 g, peeled

Artichoke hearts, canned, rinsed, drained

225 g, (buy 1 x 400g can), halved

red onion

40 g, (2 tbs) thinly sliced

fresh mint

2 tbs, torn

olive oil

1 tbs

lemon juice

2 tsp

tomato(es)

650 g, chopped

garlic

½ clove(s)

olive oil

1 tbs

Vinegar, Sherry

1 tbs

fresh mint

1 tbs, sprig to serve

Calamari or squid, raw

400 g, cleaned

olive oil

1 tsp

smoked paprika

1 tsp

garlic

2 clove(s), crushed

lemon(s)

1 medium, cut into wedges to serve

oil spray

2 x 3 second spray(s)

Instructions

  1. To make chargrilled haloumi with thyme, cut haloumi into 3 thick slices and sprinkle with fresh thyme leaves. Lightly spray haloumi with oil and chargrill on medium heat for 2 minutes each side or until golden. Halve each slice, season with pepper and serve with lemon wedges.
  2. To make chargrilled chorizo, cut chorizo into 12 slices and chargrill on high heat for 1-2 minutes or until golden and crisp. Top with a squeeze of lemon.
  3. To make eggplant and zucchini salad, lightly spray eggplant and zucchini with oil and chargrill, in batches, on medium heat for 1-2 minutes each side or until lightly charred and tender. Transfer to a large bowl. Add olive oil, sherry vinegar, garlic and fresh oregano. Season with salt and pepper and toss to coat. Stand at room temperature for 30 minutes before serving.
  4. To make artichoke and broad bean salad, combine broad beans, artichokes, red onion, mint, oil and lemon juice in a bowl. Season with salt and pepper and toss to coat.
  5. To make Gazpacho, use a food processor to blend tomatoes, garlic and oil and sherry vinegar until smooth. Strain through a fine sieve into a large bowl and place in the fridge to chill. Season with salt and pepper. Divide between 6 small glasses and serve with a sprig of fresh mint.
  6. To make chargrilled calamari, score cleaned calamari with a small knife in a crisscross pattern (without cutting all the way through) and cut into 5cm pieces. Place in a bowl with oil paprika, and garlic. Season with salt and pepper and toss to combine. Chargrill on high heat for 2 minutes each side or until opaque and lightly charred. Serve with lemon wedges.

Start eating better than ever!