Ingredients
- 200g stoned green olives
- 150g log of rindless goat’s cheese
- 1 clove of garlic, peeled and sliced
- 30ml olive oil
- A drizzle of honey
- A few twists of black pepper
- 100ml sunflower oil
- A tin of chickpeas (400g), rinsed and very well drained and dried
- 1tbs za’atar (or cumin powder)
- ½tsp cayenne pepper
- A little salt
1 In a food processor or liquidiser, blend the olives, goat's cheese, garlic, olive oil, honey and pepper, until smooth.
2 Heat the sunflower oil in a pan until gently smoking.
3 Carefully add the chickpeas to the oil and cook for 10 minutes or so, until golden and crisp.
4 Drain the chickpeas through a sieve and put on to kitchen paper.
5 Season with the za'atar, cayenne and salt and serve alongside the tapenade. This is best served as soon as you can.
