Tap for the best recipes made to share 🍽️

Mediterranean dip plate
Serves 8 | Prep 5 mins | Cooking 5 mins
Ingredients:
200g tub Coles Hommus Dip
280g jar Coles Mixed Chargrilled Peppers (capsicums), drained, 1 tbs oil reserved
135g tub Coles Deli Semi-Dried Tomatoes with Basil (available from deli counter stores only)*, drained
1 tbs Coles Basil Pesto
1 tbs pine nuts, toasted
Basil leaves, to serve
1 Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna†, sliced, toasted
Method:
1. Spread the hommus on a serving platter and top with capsicums and tomatoes. Sprinkle with the pine nuts.
2. Combine reserved oil and the pesto in a small bowl. Drizzle over capsicum mixture. Sprinkle with basil leaves and serve with toasted sourdough.
*To find out more, visit coles.com.au/range-availability
*Selected stores only.
Tandoori prawn pappadum bites
Makes 25 | Prep 15 mins (+ 30 mins marinating time) | Cooking 5 mins
Ingredients:
260g Coles Deli Thawed Australian MSC* Certified Raw Banana Prawns (available from deli counter stores only), peeled leaving tails intact, deveined
2 tbs tandoori paste
1 tbs Greek-style yoghurt
1 Lebanese cucumber, seeded, chopped
1 tbs lime juice
2 tbs finely chopped coriander
25 mini pappadums
3/4 cup (210g) tzatziki dip
1/3 cup (115g) mango chutney
Method:
1. Combine prawns, tandoori paste and yoghurt in a bowl. Cover and place in the fridge for 30 mins to develop the flavours. Combine the cucumber and lime juice in a small bowl. Season.
2. Heat a barbecue grill or chargrill on high. Add prawns and cook for 2 mins each side or until prawns curl and change colour. Transfer to a plate.
3. Drain the cucumber mixture. Add the coriander and stir to combine.
4. Arrange pappadums on a serving platter. Top with the tzatziki, prawns, chutney and cucumber mixture to serve.
*To find out more, visit coles.com.au/responsibleseafood
Pork dumpling cups
Makes 12 | Prep 10 mins | Cooking 15 mins
Ingredients:
500g Coles Australian Pork 5 Star Extra Lean Pork Mince
1 spring onion, chopped
1 tbs chopped coriander
1 tbs Coles Asia Oyster Sauce
⅓ cup (80ml) Coles Asia Soy Sauce
2 tbs Coles Asia Sesame Oil
1 tsp finely grated ginger
1 garlic clove, crushed
12 wonton wrappers
¼ cup (60ml) rice wine vinegar
Spring onion curls, to serve
Coles Asia Fried Shallots, to serve
Finely chopped long red chilli, to serve (optional)
Coles White Sesame Seeds, toasted, to serve
Method
1. Preheat oven to 180°C. Place the mince, chopped spring onion, coriander, oyster sauce, 1 tbs soy sauce, 2 tsp sesame oil in a large bowl. Add the ginger and garlic and stir to combine.
2. Grease a 12-hole, ⅓-cup (80ml) muffin pan. Place 1 wonton wrapper on a clean work surface. Spray with a little olive oil spray and place in 1 prepared hole. Repeat with the remaining wonton wrappers. Divide the mince mixture evenly among the wontons wrappers. Bake for 15 mins or until the wrappers are crisp and the mince is cooked through.
3. Meanwhile, combine the vinegar, remaining soy sauce and remaining sesame oil in a small bowl.
4. Arrange the dumpling cups on a serving platter. Drizzle with the vinegar mixture. Sprinkle with spring onion curls, fried shallots, sesame seeds and chilli, if using, to serve.