Bread And Olives Recipe

Prepare bread

Preheat the oven to 200°C (390°F). Slice the loaf into thick slices (2 cm). Place on a baking tray, brush both sides lightly with 2 tbs of extra virgin olive oil and toast in the oven for 6–8 minutes until golden and crisp. Keep warm.

Olive & dressing

Place the mixed olives in a serving bowl. Finely grate a little lemon zest over the olives (about 1/2 tsp zest). Roughly chop the parsley and add to the olives. Drizzle 2 tbs extra virgin olive oil and 1 tbs aged balsamic, toss gently. Season with flaky sea salt to taste (about 1 tsp). Set aside at room temperature so flavours develop.

Heat a heavy frying pan or cast-iron skillet over high heat until smoking lightly. Add 2 tbs olive oil and swirl to coat. Add the Padron peppers in a single layer and shake the pan frequently so they blister evenly, about 4–6 minutes. When skins are blistered and peppers are tender, transfer to a serving bowl and sprinkle with coarse sea salt (about 1 tsp). Serve immediately.

Cut the halloumi into batons roughly 1.5 x 1.5 x 7 cm (stick shape). In a shallow bowl combine the flour, smoked paprika and black pepper. Lightly dust each halloumi stick in the seasoned flour, shaking off excess.

Heat 2 tbs olive oil in a non-stick frying pan over medium-high heat. When hot, add the halloumi sticks in a single layer (work in two batches if necessary). Fry for 1.5–2 minutes per side until golden and crisp, turning carefully with tongs. Transfer to a plate lined with kitchen paper to drain briefly. Serve with lemon wedges for squeezing.

Preheat the oven to 200°C (390°F) if not still warm from toasting the bread. In a small bowl whisk together the honey, Dijon mustard, smoked paprika and 1 tbs olive oil to make a glaze.

Place the chipolatas on a baking tray lined with foil. Brush the glaze over the sausages so they are lightly coated. Roast in the oven for 12–15 minutes, turning once halfway through, until browned and cooked through (internal temperature 70°C / 158°F for pork). Alternatively, cook in a frying pan over medium heat, turning until evenly browned and cooked through (about 10–12 minutes), brushing with glaze in the last 2 minutes.

Transfer to a warmed serving dish and rest for 2 minutes before serving.