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.

Ingredients

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

Ingredients

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.

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