There’s something fabulous that happens when you place a beautiful board in the centre of a table. Conversations slow down. Phones get forgotten. People lean in.

It’s not just about the food—though these scattered peach slices and orange blossom pecans certainly don’t hurt. It’s about the simple joy of sharing. The way someone passes you the perfect bite. How you discover something new with each forkful.

A sharing board removes the formality from eating. There are no courses, no rules, no pressure to finish what’s on your plate. Just an invitation to graze, to linger, to let the meal unfold naturally alongside the conversation.

Maybe it’s the way everyone reaches for their favourite bits (for me the halloumi chunks 🙂 or debating whether the olives pair better with peach or quinoa. Or perhaps it’s simply that when food is scattered rather than plated, it mirrors life itself—beautifully imperfect, full of (hopefully good) surprises, and best enjoyed with others.

In a world of rushed meals and separate screens, a sharing board is a gentle rebellion. It says: slow down, stay a while, let’s eat together.

Serves 6-8 as a sharing dish

For the Orange Blossom Candied Pecans:

• 100g pecan halves
• 2 tbsp caster sugar
• 1 tbsp honey
• 1/2 tsp orange blossom water or orange extract
• Pinch of sea salt

For the Greek Goddess Dip:

• 150g Greek yoghurt
• 100g feta cheese, crumbled
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp olive oil
• 2 tsp lemon juice
• ½ clove garlic, crushed
• Pinch of sea salt
• Freshly ground black pepper

For the Board:

• 4-5 ripe peaches
• 500g quinoa (cooled) – I used 2 packs of the pre cooked Merchant’s Gourmet red and white quinoa
• 225g halloumi cheese, cut into chunks
• 80g olives
• Fresh mint sprigs
• Fresh dill leaves

Method:

Make the Candied Pecans:

1. Heat a non-stick frying pan over medium heat. Add the pecans and toast for 2-3 minutes until fragrant.
2. Add the sugar and honey to the pan, stirring constantly until the sugar dissolves and coats the nuts (about 2 minutes).
3. Remove from heat, stir in the orange blossom water and a pinch of salt.
4. Transfer to a lined baking tray and separate any clusters. Allow to cool completely.

Prepare the Greek Goddess Dip:

1. In a bowl, mash half the feta with a fork until smooth.
2. Stir in the yoghurt, chopped herbs, olive oil, and lemon juice.
3. Season with black pepper. Transfer to a small serving bowl.

Cook the Halloumi:

1. Heat a dry non-stick frying pan over medium-high heat.
2. Add the halloumi chunks and cook for 1-2 minutes each side until golden brown.
3. Remove from heat and set aside to cool slightly.

Assemble the Board:

1. Using a sharp knife, slice the peaches in half, discarding the stones, then cut into wedges.
2. Place the bowl of Greek goddess dip on a large wooden board. Scatter the cooked quinoa across the board, creating a textured base.
3. Arrange the peach slices in loose, overlapping clusters across the board.
4. Scatter the golden halloumi chunks, olives, and candied pecans throughout.
5. Tuck fresh herb sprigs between the other elements for colour and freshness.
6. Serve immediately with forks for sharing.

Notes:

• The candied pecans can be made up to 3 days ahead and stored in an airtight container.