Spring platter of bread, dips and roasted asparagus and radishes
Spring platter of bread, dips and roasted asparagus and radishes
Ingredients
Hummus with olives
- 400 g canned chickpeas (rinsed and drained (reserve a few to garnish))
- 1 tablespoon tahini paste
- 1 clove garlic (small)
- ½ teaspoon ground cumin
- ½ lemon (juice)
- ¼ teaspoon salt
- 2-3 tablespoons ice-cold water
- black and green olives a few (chopped, to garnish)
- flat-leaf parsley chopped (to garnish (optional))
Spring herb and almond pesto
- 1 cup flat-leaf parsley or basil (roughly chopped)
- 1 cup picked mint leaves
- ½ cup roast almonds (plus extra to serve)
- 1 clove garlic (small)
- ½ lemon (juice)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons oil
- 2-3 tablespoons grated parmesan (optional)
Avocado pea and feta smash
- ½ cup peas or edamame beans (fresh or defrosted from frozen)
- 1 just-ripe avocado flesh (large)
- ½ lemon (juice)
- 50 g feta
- chilli flakes (optional)
Roasted asparagus and radishes
- 1-2 bunches asparagus spears
- 1-2 bunches baby radishes
- 1 tablespoon butter
- lemon wedge
- shaved parmesan (optional)
Instructions
- 1
Place all ingredients except garnishes in a food processor and blend until smooth. Season to taste with more salt, pepper and more lemon juice if needed.
- 2
Garnish with chopped olives and parsley if desired.
- 3
Place ingredients in a processor and blitz until well mixed but still has texture. Season to taste with salt and pepper. Garnish with extra chopped almonds.
- 4
Roughly crush peas (or edamame beans) with fork. Add avocado and lemon juice and roughly mash (but be sure to leave some texture). Crumble in feta. Season to taste. Sprinkle with chilli flakes if using.
- 5
Preheat oven to 220°C.
- 6
Trim asparagus and radishes. Halve radishes (or quarter if large). Place in a roasting dish, dot with butter and season with salt and pepper.
- 7
Roast for 8-10 minutes, tossing once. Squeeze over lemon just before serving. Shave over parmesan if desired.
