With the weather so warm, little tapas dishes are perfect for picking at when you don’t have an appetite for a big, heavy meal. It got to 33.5 here this afternoon, so since this isn’t an air-conditioned country, we’ve been eating big salads for lunch and trying to graze through the evening.

This olive and cashew nut recipe is peanut free as my child has a peanut allergy. It only uses three ingredients and is SO easy to make! It’s a great addition to a dinner party or just a nice snack for summertime comfort food. If you prep this alongside your main meal it can share the oven heat so it’s more environmentally friendly. No oven? Microwave for 30 seconds instead (although this will result in softer nuts)!

Ingredients (serves 1-2 as a snack depending how hungry you are):

1/2 jar of olives (I use garlic stuffed olives as these are my favourite)

1/2 cup cashew nuts

1/2 tsp paprika

Mix everything up in a bowl then pop in the oven for 5 mins until nuts are slightly golden.

Serve with other Mediterranean favourites such as patatas bravas, pasta aglio olio, spanish chicken (or tofu) or a big old Greek gyros.