Quick ideas
Padron pepper, halloumi and anchovy banderillas
Banderillas are a simple Spanish tapa – just skewer a mix of tasty ingredients on a toothpick and enjoy eating them (usually with a cold glass of beer). Our banderillas includes Pimientos de Padron, or Padron peppers, the pepper that takes its name from a town in Galicia. Be aware that these small green peppers are usually mild in flavour, but occasionally can be ferociously hot. We suggest serving this tapa over crusty bread; it isn’t the traditional way but delicious and even more satisfying.
Cook's notes
Anything small or cut into bite-sized pieces makes an outstanding banderilla. When making them, think about what flavours complement each other and also the visual aspect by combining ingredients with different colours and shapes.
Ingredients
- 1 block halloumi
- 10 Padron peppers
- 10 anchovies
- 10 olives
- 10 pickled onions
- 10 slices baguettes, cut at a sharp angle (optional)
- toothpicks
Method
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Step 1
Cut 10 bite-size pieces of halloumi. Heat a little oil in a non-stick frying pan over a medium heat and fry the halloumi chunks until all sides are golden and crisp. Set aside.
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Step 2
Use the same pan to fry the Padron peppers. Increase the heat to high and add a little more oil. Add the peppers and cook for 5 minutes until blistered and slightly charred. Turn off the heat and season with flaky salt.
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Step 3
Wrap an anchovy fillet around an olive and slide onto a toothpick. Repeat the process with a Padron pepper, pickled onion and piece of halloumi.
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Step 4
Serve them over a slice of baguette with a little olive oil and enjoy eating them with your friends and family.