I was recently sent some samples from Olives Et Al (thank you), a British company who are purveyors of fabulous olives and much, much more, do have a look at their website here. They also have a big selection on the Amazon UK website I liked everything I tried here, and would certainly buy from them in the future.
The Sunshine Olives were perfect before a Mediterranean dinner. I had plans for the leftovers, but alas there were none! Another pair of pre-dinner nibbles were Wasabi Flaming Rice and Cajun Spiced Nuts. The wasabi crackers were little bombs of fire - the hot wasabi packing a real punch. The Cajun nuts were also spicy, but in a more rounded way – a lovely mix of almonds, cashews and peanuts.
Finally was the Beetroot and Thyme dressing / marinade. I had this for lunch one day, but it could equally be an easy first course for dinner. The sweetness of the beetroot in the dressing played really well with the halloumi cheese that I served it with. If you’d like to make it here is the recipe, although method is probably more accurate, as there isn’t much to it!
Fried Halloumi Cheese with Beetroot and Thyme Dressing
1 packet Halloumi cheese
1 Tablespoon Extra Virgin Olive Oil
Bag Rocket leaves
Cherry tomatoes, about 8 per person
Olives Et Al Beetroot and Thyme Dressing / Marinade
(1) Slice some halloumi (I get 8 to 10 slices per pack of halloumi) put about a tablespoon of extra virgin olive oil in a sauté pan and heat, when hot fry the halloumi slices for 1 to 2 minutes per side, or until browned and crispy on the outside.
(2) Meantime place some rocket leaves on plates and halve the cherry tomatoes.
(3) When the cheese is ready place 2 to 3 slices on top of the waiting rocket leaves and scatter over the cherry tomatoes, finally drizzle everything with the dressing.
Serves 2-3 as a light lunch or 4 as a first course.
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