Charcuterie Lunch Board Recipe | Food Network UK

Ingredients

• Dijon Chickpeas:
• Olive oil, for the skillet
• 1 large shallot, sliced
• Kosher salt and freshly cracked black pepper
• One can chickpeas, rinsed and drained
• 4 teaspoons Dijon mustard, plus more for serving
• 1/2 teaspoon garlic powder
• Pinch cayenne
• 100g chopped kale leaves
• Coarsely chopped fresh parsley, for topping
• Charcuterie Lunch Board:
• 4 slices crusty French bread
• 115g thinly sliced roast beef
• 115g thinly sliced Swiss cheese
• 50g sweet piquante peppers, such as Peppadews
• 12 to 16 peppery crackers