This sharing board makes the perfect snack for all veggie lovers.

  • Serves: 8 people
  • Prep time: 60 minutes
  • Cooking time: 20 minutes
    • British
    • Vegetarian

    Vegetable Sharing Board

    Recipe Information

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    1x store bought dip-we chose guacamole.


    For the beet dip:

    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


    For the Lebanese carrot dip:

    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


    For the dips:

    Pre-heat the air-fryer to 190ºc.

    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.


    For the beet dip:

    Add the beets whole to the first tray add all ingredients except the crème fraiche and air fry for ten minutes or roast for 15 minutes.

    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.


    For the Lebanese Carrot dip:

    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.



    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.