SPANISH TAPAS PLATTER

TAPAS is a crowd-pleaser, but can be high in SmartPoints. We’ve kept the SmartPoints down in this healthier version, though – and your guests will never notice. Save time by making the tortilla, meatballs, carrots and aioli the day before and store in the fridge. Take the tortilla and carrots out 1 hour before serving. Reheat the meatballs gently in a pan with a splash of water. Serves 6.

For the tortilla

1 tbsp olive oil ½ onion, thinly sliced 220g salad potatoes, peeled and cut into 1cm pieces

4 eggs, lightly beaten

For the pork meatballs

300g lean pork mince

½ red onion, coarsely grated 1 small garlic clove, crushed 1 tsp olive oil 125g passata Pinch chilli flakes 2 tsp red wine vinegar

For the marinated carrots

2 carrots, halved lengthways and thickly sliced 2 tsp red wine vinegar 1 tsp olive oil ½ small garlic clove, crushed ¼ tsp ground cumin ¼ tsp smoked paprika

For the aioli

60g 0% fat natural Greek yoghurt 1 tbsp reduced-fat mayonnaise ½ small garlic clove, crushed

For the spinach and chickpeas

1 tsp olive oil ½ garlic clove, crushed 150g young leaf spinach 160g tinned chickpeas (drained and rinsed weight) 1 tbsp lemon juice

For chorizo and prawn sauté

1 tsp olive oil 100g chorizo, thin sliced 12 raw king prawns, peeled and deveined, tails left intact

And to serve...

120g roasted red peppers from jar (not in oil), cut into thick strips 12 green olives 6 x 40g slices crusty white bread