There's something wonderfully welcoming about shared platters. With all the fresh tastes of spring, this makes a fabulous shared starter, or you can turn it into a meal by adding hard-boiled eggs and/or some smoked salmon. Capsicum slices and halved cherry tomatoes also work well in summer.
Read Annabel's tips on changing your diet for the better here
|10||Baby potatoes, use up to 12|
|1 bunch||Baby carrot, scrubbed and trimmed|
|2 bunches||Asparagus, or 2 handfuls of trimmed green beans|
|200 g||Snow peas|
|1||Fennel bulb, cut lengthways into paper thin slices|
|1 bunch||Radishes, halved if large|
|2||Lebanese cucumber, cut into chunky pieces|
|1 small||Cos lettuce, leaves seperated and washed|
|1 jar||Artichoke heart, or 6 cooked and halved artichokes, optional (Main)|
|1 ¾ cups||Hummus, see below for a link to my green goddess hummus or use store-bought hummus (Main)|
|1 ¼ cups||Aioli, see below for my recipe for vegan aioli, or use store-bought aioli (Main)|
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- Cook baby potatoes in a large pot of salted boiling water until tender (about 10 minutes). Add carrots to the pot in the last 2 minutes of cooking, then add asparagus or beans and snow peas for the last minute. Drain, refresh under cold water and drain again. Cut larger potatoes in half.
- While the potatoes are cooking, place fennel in a bowl of cold water with ice cubes to crisp up.
- Drain fennel and arrange on a platter with all other veges, aioli, hummus and tarragon garnish, if using, for people to help themselves.
Take a look at Annabel's