Summer Tapas Plate
4 – 5 people
12 slices of pancetta
50 g Roquefort cheese
22 wooden toothpicks
1 tin cooked green lentils
Leaves from 7 – 8 sprigs of flat leaf parsley
2 dessert spoons extra virgin olive oil
1/3 teaspoon powdered fenugreek
A twist of black pepper
Begin by pre-heating your oven to 190 degrees Celsius. While it is heating, place a baking tray at the ready with a piece of baking paper on it then prepare the dates, I find it best to buy pre-stoned dates as it is a bit of a faff to get the stones out. Open up the dates and spread some Roquefort cheese inside then close the dates. Cut a round slice of pancetta in half and use half to roll up the date then use a toothpick to secure it in place and put it on the baking tray. Repeat until all the dates are done then place in the pre-heated oven. Cook for 10 minutes then turn and cook for another 10 minutes being careful to leave to cool for another 5-10 minutes before serving.
While the dates are baking, rinse and sieve the lentils then place in a bowl. Remove the leaves from the flat leaf parsley and chop before adding to the lentils. Add the powdered fenugreek and a twist of black pepper then, in a separate mixing jug, measure out the oil. Juice the lime and slowly add to the oil using a whisk to mix as you go. Once all the lime juice is mixed add it to the lentils and mix thoroughly before serving.