Makes
8
Servings
Prep Time
20
Mins
Total Time
10
Mins
Ingredients
1
Medium zucchini
2 tbs
Olive oil, extra to serve
150g
Truss cherry tomatoes on the vine
250g
Punnet snackable carrot
175g
mini capsicums
250g
Baby cucumbers, cut into wedges or chunks
1
Avocado, cut into 2cm wedges
1
Baby cos heart lettuce, leaves separated
220g
Tub cherry bocconcini
100g
Marinated green olive halves, cut into wedges
1 tbs
Pistachio dukkah
2
Grilled sourdough & Lebanese bread, to serve
Directions
- Use a mandolin to slice zucchini into 2mm thick ribbons. Place in a bowl with oil. Toss to coat. Heat a chargrill plate over a high heat. Char grill zucchini, in batches, for 1 minute each side or until charred. Remove to a plate.
- Place tomatoes on the vine on same oiled grill plate. Chargrill for 5 minutes until softened and charred. Remove to a plate.
- Cut carrots and mini capsicums in half lengthways. Spread and swirl Hommus over approx. 70cm long grazing board. Top with zucchini, tomatoes, carrots, capsicums, cucumber, avocado and lettuce leaves. Tear bocconcini in half and place on top.
- Sprinkle over the olives and dukkah. Drizzle with extra oil and garnish with coriander. Serve with chargrilled sour dough and crisp oven baked Lebanese bread.
TIP: you can use capsicum strips instead of baby capsicums, Lebanese cucumbers
and regular carrots cut into sticks.