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    Mediterranean platter

    Serves: 4
    Cooking Time: 15 mins + extra, to marinate



    • 300g SPAR Calamari Rings
    • 15ml (1 tbsp) SPAR Lemon Juice
    • 5ml (1 tsp) red wine vinegar
    • 60ml (4 tbsp) SPAR Extra Virgin Olive Oil
    • 1 garlic clove, peeled and crushed
    • SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
    • 1 small red onion, peeled and thinly sliced
    • 2 celery stalks, thinly sliced
    • 15ml (1 tbsp) fresh flat-leaf parsley, finely chopped
    • lemon slices, to garnish

    • 30ml (2 tbsp) SPAR Lemon Juice
    • 1 garlic clove, peeled and crushed
    • 15ml (1 tbsp) SPAR Soy Sauce
    • 15ml (1 tbsp) mirin
    • 10ml (2 tsp) fresh ginger, finely chopped
    • 30ml (2 tbsp) sesame oil
    • SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
    • 5ml (1 tsp) sesame seeds, toasted
    • 250g SPAR Crab Flavoured Sticks, sliced
    • cucumber ribbons, to serve
    • lime wedges, to serve

    • 100g SPAR Norwegian Smoked Salmon
    • 250g SPAR Plain Cream Cheese
    • 400g SPAR Crackers Selection
    • 10 capers, drained
    • 20 SPAR Stuffed Olives with Chilli
    • 100g vine tomatoes, roasted
    • 150g bunch of grapes
    • 200g SPAR MARKSBURY Select French
    • Brie/200g SPAR MARKSBURY Select French Camembert
    • 175g SPAR Bacon and Cheese Flavour Dip
    • 425g SPAR Cheese Grillers with Onion, grilled and sliced, on rosemary skewers
    • 120g SPAR Kalamata Olives
    • microherbs, to garnish



    For the calamari, rinse the calamari rings under cold running water, then pat dry with paper towel.


    Cook the calamari in a pot of boiling salted water, a few seconds. Drain and immediately transfer to a bowl of iced water to stop the calamari from cooking further. Drain and pat dry.


    In a small bowl, whisk together the 15ml (1 tbsp) lemon juice, red wine vinegar, extra virgin olive oil and garlic. Season to taste before stirring in the onion. Leave to marinate, a few minutes. Mix in the calamari, celery and flat-leaf parsley, and toss through to combine. Allow to rest for the flavours to infuse, 20 minutes. Garnish with lemon slices.


    To marinate the crab sticks, mix 30ml (2 tbsp) lemon juice and the remaining ingredients, except the crab sticks, cucumber and lime wedges, together to combine. Add the crab sticks and allow to marinate, 20 minutes. Serve on wooden skewers, stacked with cucumber ribbons and lime wedges.


    To assemble, serve the salmon with the cream cheese and crackers, and garnish with capers. Place the remaining ingredients on platters and/ or in bowls. Scatter microherbs over the platters and serve.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com