Quick and easy tapas

Yield: 1 servings

Measure Ingredient
600 grams Carrots
Water
1 tablespoon Sherry vinegar
2 tablespoons Olive oil
Garlic clove; crushed
Salt and pepper
1 Thick slices country bread
Garlic clove
Extra virgin olive oil
225 grams Large green olives; pitted
2 tablespoons Extra virgin olive oil
Lemon juice
Freshly ground black pepper
½ Jar drained antipasto peppers
225 grams Unshelled pistachio nuts
Sea salt

MARINATED CARROTS

GARLIC TOASTS

ZESTY OLIVES

ROASTED PISTACHIOS

Marinated carrots:

Peel and slice the carrots and place in a pan with a little water. Cover and cook for 5 minutes until just tender, but still with a bite. Meanwhile, whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic clove. Season to taste. Transfer the drained carrots to a bowl and pour the dressing over them. Allow to cool. If you are making in advance, make sure you bring them to room temperature before serving.

Garlic toasts:

Toast the thick country bread and rub with a peeled, halved garlic clove.

Cut into chunks, pile into a serving dish and drizzle with a little extra virgin olive oil.

Zesty olives:

In a bowl, marinate the green olives with the olive oil, a squeeze of lemon juice and lots of freshly ground black pepper. Toss in the antipasto peppers. Serve

Roasted pistachios:

Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on a baking tray and sprinkle with sea salt. Place in the oven and roast for 5 minutes to bring out the wonderful flavour of the nuts - they are delicious served either warm or cold.

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