3 tbsp olive oil
2 tbsp sherry vinegar
½ tsp smoked paprika
1 clove garlic, sliced
Russian potato salad
2 medium potatoes, diced into 1cm pieces
1 large carrot, peeled and diced
½ cup frozen peas, defrosted
¼ cup cornichon, diced
Handful flat leaf parsley, finely chopped
Handful dill, finely chopped
Zest and juice of 1 lemon
½ cup mayonnaise
Flake salt, freshly ground black pepper
2 tomatoes, cut in half, flesh grated
1 clove garlic, crushed
2 tbsp olive oil
Salt, fresh ground black pepper
½ small rockmelon, sliced into wedges
100g marinated goats feta
12 slices sourdough, grilled
100g sliced Serrano Jamon
1 cup good quality roasted pepper
1/3 cup green olives
1/3 cup smoked almonds
Cook the mussels in a covered pot for 3-4 minutes, until they pop open.
Remove the mussel meat, discard the shells, and place into a bowl.
Combine the garlic, sherry vinegar, smoked paprika, garlic and a little seasoning.
Pour this over the mussels and set aside in the fridge for at least 2 hours or overnight.
Separately, cook the potato and carrot, in lightly salted boiling water until tender, then drain and cool.
Once cool, combine these with the remaining salad ingredients and season to taste. Set aside.
When you’re ready to serve, lay the melon onto a plate and scatter with the goat’s feta and a little pepper and olive oil.
Combine the grated tomato with the garlic, olive oil and a little seasoning then place into a small bowl - this is to spoon onto the grilled bread and top with marinated mussels or jamon and roast capsicum
Serve all the prepared dishes, jamon, roast peppers, olives, almonds and grilled bread as part of a tapas table or picnic. Olè e buen provecho!!