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Vegetable Sharing Board

Recipe

This veggie platter makes the perfect centrepiece.

Serves: 8 people   |   Prep time: 1 hour   |   Cooking time: 0 minutes

Fusion | Vegan | Snack

  

Ingredients

  • 1x store bought dip- we chose guacamole
  • 125g cooked Beetroot
  • 3 tbs Garlic Oil
  • Juice of 1/2 Lemon
  • 200ml Crème Fraiche
  • 1/2 tsp Smoked Paprika
  • Pinch of Sea Salt and cracked Black Pepper
  • 20g Walnuts to serve - broken into pieces
  • 100g Carrot
  • 10g Thyme
  • 5g Coriander
  • 1 tsp Honey
  • Juice of 1/2 Lemon
  • 3 tbsp Olive Oil
  • 1 tsp Cumin
  • 1/4 Red Chilli, finely diced
  • 1/4 tsp Ginger paste
  • 1 clove Garlic, crushed
  • 1 tsp Smoked Paprika
  • 200g Greek Yogurt
  • Pinch of Salt and cracked Black Pepper
  • 145g Baby Corn
  • 140g pack Sweet Bite Peppers
  • 1x pack Celery
  • 1x green Pepper
  • 100g Asparagus tips
  • 150g Baby Plum Tomatoes
  • 100g Carrots
  • 60g Radishes
  • 100g Sugar Snap Peas/Mangetout
  • 1/2 Cucumber
  • 100g Baby Cucumbers
  • 150g Carrots
  • Thyme and Coriander to garnish

Method  

  1. Preheat the air-fryer to 190ºc.
  2. Make 2 small foil trays suitable for air frying or baking by turning the ends up on a sheet of aluminium foil so the cooking juices will hold.
  3. Add the beets whole to the first tray add all ingredients except the crème fraiche and air fry for ten minutes or roast for 15minutes. Allow to cool for ten minutes. Add the beets along with the cooking juices and the crème fraiche to a food processor/blender for a few minutes to give a coarse textured dip, sprinkle with walnuts.
  4. Peel and chop the carrots. Cook in a saucepan of boiling water for five minutes until they are cooked through and a knife goes into the flesh with ease. Drain and add to the foil tray you made earlier and add all the ingredients and air fry for ten minutes or roast for 15 minutes. Add the carrots along with the cooking juices and the Greek yogurt to a food processor/blender for a few minutes to give a thick slightly textured dip.
  5. Place all three dips on a serving board and slice the mangetout and corn lengthways, slice the radishes into rounds, cut the baby cucumbers and carrots into thin ribbons using a peeler, chop all the other veg except the asparagus tips into thin pointy batons, arrange to create an artistic pattern and rainbow of colour, garnish with the herbs and enjoy.