
Spanish tapas share platter
Ingredients
Olive oil
1 tbs
Brown onion
½ medium, thinly sliced
Coliban potato
220 g, cut into 1cm pieces
Egg(s)
4 medium, lightly beaten
Lean pork mince
300 g
Red onion
½ medium, coarsely grated
Garlic
1 clove(s), crushed
Olive oil
1 tsp
Tomato passata
½ cup(s), (130g)
Dried chilli flakes
¼ tsp, dried
Red wine vinegar
2 tsp
Carrot(s)
2 medium, halved lengthways, thickly sliced
Red wine vinegar
2 tsp
Olive oil
1 tsp
Garlic
½ clove(s), crushed
Ground cumin
¼ tsp
Smoked paprika
¼ tsp
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
Light whole egg mayonnaise
1 tbs
Garlic
½ clove(s), crushed
Olive oil
1 tsp
Garlic
½ clove(s), crushed
Baby spinach leaves
150 g
Chickpeas, canned, rinsed, drained
1 cup(s), (175g)
Lemon juice
1 tbs, fresh
Olive oil
1 tsp
Chorizo sausage
100 g, thinly sliced
Green prawns
12 individual, peeled, deveined, tails intact
Roasted capsicum, not in oil
120 g, cut into thick strips
Green olives, drained
12 individual
Ciabatta bread
240 g, (6 x 40g slices)