Vegetarian Grazing Board

House Mixed Olives 

Method

  1. Strain all the olives and discard the brine.
  2. In a medium pan, add all the olives along with the rest of the ingredients.
  3. Gently warm over a low heat for 15 minutes to allow all the flavour to infuse.
  4. Keep the olives in a clean jar with a tight fitting lid in the fridge.
  5. Take out from the fridge 1 hour before serving. 

Roasted red onion and harissa hummus

Method

  1. Mix the onions and garlic together with a good splash of olive oil and sea salt and wrap in some tin foil.
  2. Roast at 160 degrees for 1 hour until sweet.
  3. When cooled, add to a blender with the chickpeas, harissa, paprika, tahini, lemon juice and olive oil and season with salt and plenty of cracked black pepper

Beetroot, tahini & lemon dip

Method

  1. Blend with the cooked beetroot, spices, tahini, lemon juice, olive oil and season with salt and plenty of cracked black pepper

Avocado, chilli & pistachio dip

Method

  1. Blend the avocados with lime juice, olive oil and season with salt and plenty of cracked black pepper.
  2. Fold in chilli, chopped spring onion and chopped pistachio 

To Serve 

  1. Arrange the dips, hummus and olives in ramekins on a recatangle plate or serving board.   
  2. Slice and toast some cripsy sourdough bread and place beside the ramekins.  
  3. Dip and enjoy!

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