Add fresh veg, charcuterie, Cheese, pita breads, capers, nuts, droe wors and grapes.
1 – 2 rounds of feta
Fresh basil & thyme
Take 1 round of feta and pat dry using paper towel.
Dip into 1 beaten egg and then into some breadcrumbs – you can repeat this process more than once depending on how thick you would like the crumb.
Fry the crumbed feta in a pan until it is crispy – I added some basil & thyme herbs with some butter in the pan to add more flavour.
Serve with a selection of olives and the buttery goodness from the pan.
Red pepper hummus with hazelnuts:
2 large red bell peppers
2 garlic pods
1 tin chickpeas
2 tbs tahini paste (or more according to taste)
1/3 cup hazelnuts (roasted) / blanched almonds can also be used
Fresh lemon juice
Salt and pepper
Slice the bell peppers, sprinkle with smoke paprika salt and olive oil, place them on a baking tray in the oven with the garlic pods.
Bake at 180 degrees until the skin starts to blister.
I usually remove the skin, but you can skip this step if you have a good food processor
Place the bell pepper, garlic, chickpeas and tahini paste in the food processor and mix until smooth.
I add lemon juice, olive oil and salt and pepper as I mix to taste and texture consistency needed.