Le grand aioli platter

Annabel Langbein Media

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

Ingredients

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)

Directions

1. 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.
2. While the potatoes are cooking, place fennel in a bowl of cold water with ice cubes to crisp up.
3. 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

green goddess hummus

and

vegan aioli

recipes