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junction small plates
A post ALS exam treat + wine with Hannah and ria! A vibrant and crowd-pleasing sharing board featuring a trio of distinct appetizers. This platter combines the smoky heat of blistered Padrón peppers with sea salt, the salty crunch of golden halloumi fries paired with sweet chili sauce, and tender buttermilk fried chicken strips with a cool creamy dip. Perfect for hosting a party or enjoying a tapas-style dinner at home.
recipe by
esmed
appetiserFusion3 servingshigh protein
25
prep (min)
25
cook (min)
50
total (min)
- •200 grams Padrón peppers (or Shishito peppers)
- •1 tbsp olive oil
- •1 tsp flaky sea salt
- •250 grams halloumi cheese, cut into thick sticks
- •300 grams chicken breast mini fillets or tenders
- •150 ml buttermilk
- •1.5 cups plain flour (divided)
- •2 tsp smoked paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •500 ml vegetable oil (for frying)
- •2 tbsp sweet chili sauce
- •2 tbsp ranch dressing or garlic aioli