Recipe - Quick And Easy Tapas

MARINATED CARROTS
600 g Carrots
Water
1 tablespoon Sherry vinegar
2 tablespoon Olive oil
Garlic clove; crushed
Salt and pepper

GARLIC TOASTS
1 Thick slices country bread
Garlic clove
Extra virgin olive oil

ZESTY OLIVES
225 g Large green olives; pitted
2 tablespoon Extra virgin olive oil
Lemon juice
Freshly ground black pepper
One half Jar drained antipasto
peppers

ROASTED PISTACHIOS
225 g Unshelled pistachio nuts
Sea salt

Marinated carrots:

Peel and slice the carrots and place in a pan with a little water. Cover
and cook for 5 minutes until just tender, but still with a bite. Meanwhile,
whisk together 1tbsp sherry vinegar, 2tbsp olive oil and a crushed garlic
clove. Season to taste. Transfer the drained carrots to a bowl and pour the
dressing over them. Allow to cool. If you are making in advance, make sure
you bring them to room temperature before serving.

Garlic toasts:

Toast the thick country bread and rub with a peeled, halved garlic clove.
Cut into chunks, pile into a serving dish and drizzle with a little extra
virgin olive oil.

Zesty olives:

In a bowl, marinate the green olives with the olive oil, a squeeze of lemon
juice and lots of freshly ground black pepper. Toss in the antipasto
peppers. Serve

Roasted pistachios:

Preheat the oven to 200C/400F/gas 6. Place the unshelled pistachio nuts on
a baking tray and sprinkle with sea salt. Place in the oven and roast for 5
minutes to bring out the wonderful flavour of the nuts they are delicious
served either warm or cold.

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