Picky Platter
Serves: 2
Time: 30 mins
This is one of my all time favourite dinners to eat during summertime. It is sooo easy to prepare with endless options for variations. Tonight I am adding store bought falafels as I know my husband’s had a big day so he will need something more filling. We will often take this one down to the cliffs and eat with a view. This dinner is a perfect way to make use of all the half used jars of ingredients in the fridge so why not mix any partial jars like olives or sundried tomatoes together.
Leftovers
Picky plate for lunch but you might need to add some boiled eggs.
Feeeding Four?
Using the feeding four shopping list should give you enough of everything to feed four plus if you have any leftover pita breads these would work a treat.
What you'll need
Selection of olives approx 200g
1 block of cheese - my go to for picky plates is mersey valley cheddar 235g
1 bunch of baby carrots
red cabbage (any that might be leftover)
2 avocado
1 packet of cherry tomatoes
sugar snaps approx 200g
1 store bought hummus
1 packet of store bought falafels
1/2 iceberg lettuce
1 packet of baby cucumbers
I am back on the fermented foods buzz again so tonight I’ve thrown some sauerkraut in there as well
Best eaten outside
If it's raining then we picnic on the floor, otherwise find a nice spot outside to enjoy this one.
From the pantry
olive oil
salt and pepper
balsamic vinegar
Optional Extra for Lunch
wraps
4 boiled eggs
Prep and Cook
Prep Veg
Wash lettuce and cut into wedges.
Wash carrots and cut in half.
Slice cucumber into batons.
Remove the tops and peel the string off the peas.
Cut cabbage into wedges.
Slice cherry toms in half if you want or leave whole.
Cut avocado in half and remove the stones. Slice into quarters.
Transfer to Dish
If you have the time then transfer all the items such as dips and olives etc into nice presentation bowls, but if you are in a hurry or it is just for you then save on washing up and keep everything in their original containers.
Cook Falafels
Heat 2 tablespoons of coconut oil in a medium sized frypan.
Cook falafels each side for around a minute or until they turn a nice golden colour.
Remove from pan and place on paper towels and sprinkle with sea salt.
Enjoy!
Lunch tomorrow
Picky plate for dinner and picky plate for lunch yum! You just might need to bulk up lunch a bit with maybe some boiled eggs or some toasted pieces of wrap.