Jalapeno Checkerboard Platter
Serve up the ultimate summer pairing with our Feta & Olive Checkerboard Platter, perfectly accompanied by a Pink Grapefruit Paloma mocktail made with Belvoir Farm Pink Grapefruit Paloma and topped with grated frozen jalapeño. This vibrant, stylish spread turns simple snacks into a stunning summer centrepiece.
Ingredients
For the checkerboard
| One block | of feta cheese |
| 1 tub | green pitted olives |
| 1 | grapefruit, zested |
| 1/2 | lime, juiced |
| 25ml | Belvoir Farm Pink Grapefruit Paloma |
| 1tsp | olive oil |
| 2 | fresh jalapeños, frozen, grated |
| – | Flaky sea salt |
| – | Chilli flakes |
For your Paloma mocktail (makes ~4 glasses)
| – | Tajin, to decorate your glass |
| 1 | grapefruit, sliced |
| 750ml | Belvoir Farm Pink Grapefruit Paloma |
| Ice cubes |
Method
To Make
For the checkerboard
- Slice your feta cheese into cubes, then arrange on a platter in a checkerboard style – alternating with your green olives.
- Zest your grapefruit, and add to a bowl with Belvoir Farm’s Grapefruit Paloma, the juice of one lime and 1tbsp olive oil. Mix well.
- Drizzle liberally over the feta and olives, then finish with a sprinkle of flaky sea salt, chilli flakes and grated jalapeños.
For the Paloma mocktail
- Use a slice of grapefruit to wet the side of the glass before dipping it into the Tajin.
- Add ice cubes to the glass then pour in the Pink Grapefruit Paloma.
- Finish with a fresh slice of grapefruit, and grated jalapeño shavings.
Serve immediately.