Vegan Grazing Platter

Serves: 4-6
Prep time:

Mixed Baby Tomatoes, Halved350 g
Extra Virgin Olive Oil2 tbs
Garlic Cloves, Peeled, Thinly Sliced2 large
Thyme2 tbs
Green Goddess Dressing40 ml
Fresh Precooked Macro Beetroot, Drained, Roughly Chopped250 g
Canned Chickpeas, Rinsed, Drained400 g
Roasted Cashews1/2 cup
Garlic Cloves, Roughly Chopped2 small
Organic Tahini1 tbs
Lemon Juice1 tbs
Vegan Mayonnaise80 ml
Kale Leaves, Rind Removed, Chopped (2 Large)60 g
Green Chilli, Chopped1
Ground Cumin2 tsp
Can Cannellini Beans, Rinsed, Drained400 g
Lemon Juice1 tbs
Pine Nuts, Toasted1/4 cup
Aioli Garlic Mayonnaise80 ml
White Wine Vinegar1 cup
Caster Sugar1/2 cup
Red Chilli, Thinly Sliced1
Ginger, Peeled, Cut Into Matchsticks25 g
Sea Salt Flakes2 tsp
Lebanese Cucumbers, Thinly Sliced2
Felafel, Stuffed Vine Leaves, Pickled Eggplant
Olives, Cheese, Rocket Leaves, Fresh Fruit (Eg. Grapes, Figs) Grissini, Crackers, Sour Dough Baguette, Beetroot Relish, Tomato Relish, Aioli Garlic Mayonnaise


  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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