Spanish tapas platter | Recipes | WW New Zealand

Ingredients

• 125 g Haloumi cheese
• 1 tbs Fresh thyme
• 1 medium Lemon(s), cut into wedges to serve
• 125 g Chorizo sausage
• 1 tsp Lemon juice
• 1 small Eggplant, sliced thinly
• 2 small Zucchini, sliced thinly
• 1 x 3 second spray(s) Oil spray
• 1 tbs Olive oil
• 1 tbs Vinegar, Sherry
• 1 clove(s) Garlic, crushed
• 2 tbs Fresh oregano, chopped
• 100 g Cooked broad beans, peeled
• 225 g Artichoke hearts, canned, rinsed, drained, (buy 1 x 400g can), halved
• 40 g Red onion, (2 tbs) thinly sliced
• 2 tbs Fresh mint, torn
• 2 tsp Lemon juice
• 650 g Tomato(es), chopped
• 0.5 clove(s) Garlic
• 1 tbs Fresh mint, sprig to serve
• 400 g Calamari or squid, raw, cleaned
• 1 tsp Olive oil
• 1 tsp Smoked paprika
• 2 clove(s) Garlic, crushed
• 2 x 3 second spray(s) Oil spray