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
EQUIPMENT: High-speed blender, High-speed food processor
INGREDIENTS:
BEETROOT HUMMUS
250g beetroot, peeled and cubed
1 tbsp (20ml) extra virgin olive oil
1x400g 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
MIXED SEED CRACKERS
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
AVOCADO MASH
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
FRESH VEGGIES
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
FRESH FRUIT
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
METHOD:
To make the beetroot hummus, preheat oven to 180°C and line a baking tray with baking paper.
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.
Place all ingredients into a blender and blend until smooth and creamy. Add ¼ cup – ½ cup of boiling water for a thinner consistency.
To make the crackers, preheat oven to 180°C and prepare two baking trays.
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.
Add remaining ingredients and process until just combined.
Place in between two sheets of baking paper and roll to 3-4mm thickness. Remove the top baking sheet and transfer to baking tray.
Bake for 25 mins or until golden and crisp.
Allow to cool on a wire rack then break into pieces to serve.
Arrange crackers, dips, cheeses, olives, fruit and veggies nicely on a large grazing platter and serve.
STORING LEFTOVERS:
Store dips in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
TIPS:
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.