Picky Plate by the Sea

Serves: 2 

Picky plate by the sea 1eighty kitchen weekly meal plan

Time: approx 15-20 mins

My husband works long hours, so when summer arrives, this is our way of helping him to see a little bit of the life outdoors. It also happens to be one of my all time favourite meal options. I Love love love deconstructed dinners that you pick at with your fingers. You can add anything you like to this board from meats and cheese to crackers and fruit there are no limits.

Leftovers

This is a pretty light dinner option and while it is delicious it doesn't work to have back to back for the hubby as it really is a crazing meal and not a substantial eat.

What you'll need

1/2 iceberg lettuce

2 carrots

1/2 cucumber

100g Sicilian olives

Use up those loose ends

You know all those partially used jars that pile up in the condiments section in the fridge and odd bits of left over feta or cheese? Clean up and add them to your picky plate. Same goes for the veggie drawer, anything from cabbage to cauliflower can be eaten raw, just chop it up into bite size pieces.

235g Mersey valley cheddar cheese

1/2 tub of hummus

From the pantry

pickled chillies

gherkins

a drizzle of balsamic glaze (optional)

 


Prep and Cook

Prep your veg

Peel and chop your carrots into sticks.

Cut cucumber to a similar size.

Wash and cut celery to a similar size.

Line all up neatly in a container for easy transporting.

Cut iceberg into 4 nice big wedges, then place back together and pop into a tight fitting container so they keep their shape.

Slice the avocado in half and remove the stone then slice each half into 3 pieces and pop into a small container.

What to pack

Gather the rest of your food components - the olives, cheese, hummus, pickled goods and any additional bits that you want to add to the picky plate.

I like to take little dishes for the olives etc

olive oil

sea salt

balsamic glaze

large board

cheese knife

picnic blanket

Find a great spot!

We are so lucky to live by the beach but a park or the back yard is also brilliant and hey if it’s raining we just sit on the floor inside, picnic blanket and all.

Assemble

Drizzle oil over the avocados and sprinkle with some salt.

Sprinkle salt over the lettuce wedges and drizzle with the balsamic glaze.

Cluster ingredients together and stack around the board.

Fill small dishes with olives and hummus and unwrap the cheese and chop into chunks.

Pick with your fingers.

Enjoy!


Lunch tomorrow

Sandwiches are an easy option when you don’t have leftovers. Our go to is generally tuna mayo as that’s always in our pantry. Today I’m going to use up the leftover wraps from the falafels.