A Moroccan-inspired sharing nibble — fragrant chermoula, crunchy dukkah, buckwheat honey, Picholine olives, and walnuts, finished with lemon and fresh parsley. Ready in minutes.
Ingredients
1 tablespoon Villa Jerada Chermoula
1 teaspoon Villa Jerada Dukkah
2 tablespoons extra virgin olive oil
1 teaspoons Villa Jerada Buckwheat Honey
0.5 pieces lemon, juiced
1-2 tablespoons fresh parsley, roughly chopped
2 tablespoons walnuts, roughly broken
1 handful Villa Jerada Picholine olives
1 pinch flaky sea salt
Method
Build the base: Pour 2 tablespoons extra virgin olive oil into a small shallow bowl. Add 1 tablespoons Villa Jerada Chermoula and stir gently to combine — you want a loose, fragrant pool of oil and spice.
Season and brighten: Squeeze in the juice of half a lemon, juiced and add 1 pinch flaky sea salt. Stir to incorporate.
Top and finish: Scatter 2 tablespoons walnuts, roughly broken and handful of Picholine olives over the top. Arrange Picholine olives around the bowl. Drizzle with 1 tsp Villa Jerada Buckwheat Honey and finish with a generous sprinkle of 1 tablespoons Villa Jerada Dukkah and 1 tablespoons or so of fresh parsley, roughly chopped.