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Roasted Pepper Tapenade Canapé with Halloumi and Crispy Kale

Roasted Pepper Tapenade Canapé with Halloumi and Crispy Kale

Prep 10 minutesCooking 15 minutesUp to 24

The colours of Christmas come together on a toasted pitta, crispy kale, baked halloumi and Roasted Pepper Tapenade. Serve at a drinks party or as a starter before dinner. The pitta can also be substituted for any bread that you may have.


15 minutes


Side Dish

Starter Recipes

Christmas Recipes

30 minute or less

Vegetarian Recipes

Dairy Free Recipes

Vegetable Recipes

Cheese Recipes






3 Pitta Breads, split in half and cut into bite sized triangles

100g Un-chopped Kale, stalks removed

2 tbsp Early Harvest Extra Virgin Olive Oil

Salt and Pepper

1 Preserved Lemon, cut into quarters, flesh removed and thinly sliced

200g Halloumi, cut into bite sized cubes

1 Jar Roasted Pepper Tapenade


  1. Preheat an oven to 180 degrees. Place the pitta breads on a baking tray and drizzle with half the olive oil. Put the kale on a separate baking tray and cover with the remaining olive oil, salt and pepper and mix with your hands to ensure the oil evenly coats the kale.
  2. Bake in the oven for 5-8 mins until the pittas are toasted and the kale is crispy. Put the halloumi on a baking tray lined with baking parchment, place in the oven and bake for around 5-8 mins until lightly browned and soft.
  3. Whilst the halloumi is cooking assemble the canapes. Place a small spoon of the Roasted Pepper Tapenade on each pitta chip and a piece of crispy kale. When the halloumi is cooked, place one piece on each canape and finish with a slice of preserved lemon. Serve immediately.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Roasted Pepper Tapenade

Roasted Pepper Tapenade

Blended with grilled red peppers, tomato and garlic