Mother’s Day Tasting Platter
Treat your mother to a healthy and tasty homemade platter this Mother’s Day! Choose a variety of colourful fruits, vegetables, and healthy snacks like beetroot hummus, avocado mash, homemade crackers and cheese. Add some flowers and serve with a refreshing drink like infused water. Your mum will love this nutritious and flavourful spread.
DIETARY: VEG, EF, NF
ALLERGENS: Wheat, Dairy
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 20
PREP: 20 mins
COOK: 50 mins
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Ingredients
Adjust Servings
| 250g beetroot, peeled and cubed | |
| 1 tbsp (20ml) extra virgin olive oil | |
| 1 (400g) can chickpeas, rinsed and drained | |
| 2 garlic cloves (20g), peeled | |
| ¼ cup (60ml) lemon juice | |
| 1 ½ tsp (3g) ground cumin | |
| 2 tbsp (40ml) extra virgin olive oil | |
| Sea salt and pepper, to taste | |
| ½ cup (80g) pumpkin seeds | |
| ¼ cup (45g) flaxseeds | |
| ¼ cup (50g) chia seeds | |
| ¼ cup (40g) sunflower seeds | |
| 1 cup (140g) wholemeal spelt flour | |
| ½ cup (125ml) filtered water | |
| ¼ cup (60ml) extra virgin olive oil | |
| Sea salt and pepper, to taste | |
| 2 ripe avocadoes, peeled and pitted | |
| 2 - 3 tbsp Greek yoghurt | |
| 1 - 2 tsp lemon juice or lime juice | |
| Sea salt and pepper, to taste | |
| 2 (300g) Lebanese cucumbers, rinsed and cut into rounds | |
| 2 medium (300g) carrots, peeled and cut into batons | |
| 1 (200g) capsicum, rinsed, seeds removed and cut into batons | |
| 3 celery stalks, rinsed and cut into sticks | |
| 200g cherry tomatoes, rinsed | |
| 500g seasonal fruit of choice, rinsed and cut | |
| 220g bocconcini cheese, cut in half | |
| 220g cheddar cheese, cut in strips | |
| ½ cup (70g) kalamata olives, pitted |
Equipment
| High-speed blender | |
| High-speed food processor |
Directions
1.
To make the beetroot hummus, preheat oven to 180°C and line a baking tray with baking paper.
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2.
Place beetroot onto the baking tray, drizzle with 2 tbsp of olive oil and bake for 20-25 mins or until tender. Allow to cool for a few mins.
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3.
Place chickpeas, garlic, lemon juice, cumin, olive oil, salt and pepper into a blender and blend until smooth and creamy. Add ¼ cup – ½ cup of boiling water for a thinner consistency.
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4.
To make the crackers, preheat oven to 180°C and prepare two baking trays.
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5.
Place all seeds into a food processor and pulse until smooth. If you don’t want them to become meal consistency, then just give them a few pulses.
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6.
Add flour, water, olive oil, salt and pepper, and process until just combined.
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7.
Place in between two sheets of baking paper and roll to 3-4mm thickness. Remove the top baking sheet and transfer to baking tray.
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8.
Bake for 25 mins or until golden and crisp.
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9.
Allow to cool on a wire rack then break into pieces to serve.
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10.
Arrange crackers, dips, cheeses, olives, fruit and veggies nicely on a large grazing platter and serve.
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Notes
STORING LEFTOVERS: Store dips in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap Greek yoghurt with coconut yoghurt and omit bocconcini and cheddar cheese.
Easy ingredient swaps: Swap fruit and veggies for seasonal fruit and veggies of choice.
Additional boosters: Add toasted seeds of choice. Add another dip of choice.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
