Create - 10 Feb 2020

DIY Grazing Platter

DIY Grazing Platter

Have you ever been at the beach with the girls, spent the day enjoying the sun and waves, and thought to yourself… do you know what would make this perfect? Nibbles at sunset. This is why I love a grazing platter. Easily transportable to wherever you go. You can load it up with nutrient dense foods and you don’t have to leave the beach. This to me is the ultimate girls day out.

When it comes to a grazing platter you can literally choose anything in season to include on the platter. Bright, contrasting colours always look amazing. As a nutritionist I am always encouraging clients to count colours, not calories. This is the perfect example of where the more colour the better.

DIY Grazing Platter

Ingredients

Cheese of choice (I used Brie)
Dip of choice (I made a beetroot hummus)
Crackers of choice (or try making your own)
Mix of nuts (I used cashews and tamari almonds)
Fruit of choice (I used passionfruit, kiwifruit, strawberries and blueberries
Vegetable sticks (I used carrot and celery)

Directions

Prepare your ingredients and store appropriately until ready to start making the platter.
If you’re spending the day at the beach, make sure you keep the cheese and dip in an eski ice or an freezer-block to keep it fresh.
Start arranging your platter, by placing the cheese and dip first. Keep them a little separate from each other to create two areas of interest.
Add your vegetable sticks and crackers.
Intersperse some of the fruits – try to having contrasting colours near each other.
Add in the nuts, again try to put in separate areas to create areas of interest.
Finish off the remaining fruit so that the board is completely full and overflowing.

Make your own Beetroot Hummus

Ingredients

1 tin of chickpeas, drained and rinsed
2 TBS tahini
2 small clove garlic, crushed
juice of 1 lemon
½ cup olive oil, extra to drizzle
2 beetroot bulbs, diced

Directions

Heat oven to 180˚ celsius, cook beetroot for about 20mins. Remove from the oven and allow to cool.
Place chickpeas, cooled beetroot, tahini, lemon juice, and oil in a food process.
Process until combined and smooth.
To serve and drizzle with a little more olive oil.

Make your own Crackers

Ingredients

1-2 pieces of pita bread
Olive oil
Salt

Directions

Heat oven to 180˚ celsius.
Lay the pita bread on a baking tray and drizzle with a little olive oil and sprinkle with a little salt
Bake for 15-20mins, so they’re crisp but not burned.
Remove from oven, allow to cool slightly and then break into cracker “shards” to use with the dip.