Vegan Grazing Platter

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SERVES: 4-6

Garlic and thyme slow roasted tomatoes

Mixed baby tomatoes, halved 350 g

Extra virgin olive oil 2 tbs

Garlic cloves, peeled, thinly sliced 2 large

Thyme 2 tbs

Beetroot cashew hummus

Fresh precooked Macro beetroot, drained, roughly chopped 250 g

Canned chickpeas, rinsed, drained 400 g

Roasted cashews 1/2 cup

Garlic cloves, roughly chopped 2 small

Organic tahini 1 tbs

Lemon juice 1 tbs

Kale, white bean and pine nut dip

Kale leaves, rind removed, chopped (2 large) 60 g

Green chilli, chopped 1

Ground cumin 2 tsp

Can cannellini beans, rinsed, drained 400 g

Lemon juice 1 tbs

Pine nuts, toasted 1/4 cup

Quick pickled cucumbers

White wine vinegar 1 cup

Caster sugar 1/2 cup

Red chilli, thinly sliced 1

Ginger, peeled, cut into matchsticks 25 g

Sea salt flakes 2 tsp

Lebanese cucumbers, thinly sliced (mandolin) 2

TO SERVE

Felafel

Stuffed vine leaves

Pickled eggplant

Olives

Cheese

Rocket leaves

Fresh fruit eg. grapes, figs

Grissini

Crackers

Sour dough baguette

Method

  1. For the Garlic and thyme slow roasted tomatoes; Preheat oven 120°C fan forced. Arrange tomatoes cut side up in a greased roasting pan. Drizzle with oil. Top each with garlic and thyme and season well. Roast 30 minutes or until soft but still hold their shape. Spoon into a bowl, drizzle over Birch & Waite Green Goddess Dressing.
  2. For the beetroot cashew hummus; Combine all ingredients in a food processor. Season, pulse until mixture is thick and smooth. Transfer to a serving bowl. Drizzle with a little extra virgin olive oil.
  3. For the kale, white bean and pine nut dip; Blanch, steam or microwave the kale leaves for 30 seconds or until bright green. Refresh in cold water, pay dry with a clean tea towel. Place kale and remaining ingredients into a food processor, season well. Pulse until well combined. Transfer to a serving bowl. Sprinkle with extra pine nuts.
  4. For the quick pickled cucumbers, combine vinegar, sugar, chilli, ginger and salt in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil, boil 30 seconds. Set aside to cool. Pack the cucumber into a jar, pour over the liquid to cover. Secure lids and stand 1 hour.
  5. To serve, spoon the Birch & Waite Vegan Aioli, Birch & Waite Tomato Relish and Birch & Waite Beetroot Relish into small bowls and arrange on a large board. Warm the felafel, and spoon some slow roasted tomatoes over the kale dip, arrange on the board with the pickled cucumber, vine leaves, pickled eggplant, olives, cheese, rocket, fruit, Grissini, crackers and bread.

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