Lay on a fresh, flavour-filled buffet spread in minutes with these easy, healthy plates that look wonderful too!
RECIPES, STYLING AND PHOTOGRAPHY BY SARAH DOIG
CHARCUTERIE SKEWERS
Makes around 15 small skewers; 61 calories per serving A few sun-dried tomatoes A few sliced artichoke hearts (from a jar) Half a 25g pack of basil 50g mixed olives 125g mixed charcuterie (eg chorizo, salami, prosciutto) 125g drained mozzarella pearls
You will also need:
Small skewers
1 Cut the sun-dried tomatoes and artichoke pieces in half. Fold the basil leaves in half.
2 Fold any round sliced meats (like chorizo, salami) into quarters.
3 Carefully tear any larger slices of meat (eg prosciutto) into thirds. Keep folding each torn piece in half until it’s about 2-3cm wide.
4 Thread 5-6 ingredients onto each skewer and arrange them on a plate or platter to serve.
AVOCADO TOAST TREES
Makes 10 canapés; 132 calories per serving
10 slices of bread 2 avocados 4tsp lemon juice Pinch of salt
To decorate:
1tbsp sunflower seeds 1tbsp pumpkin seeds 80g pomegranate seeds 1 Lightly toast the slices of bread. Cut the toasted bread into triangle shapes, with a square at the bottom for the trunk. Keep the bread offcuts to make the croûtons for the turkey soup on page 52.
2 De-seed the avocado and spoon the flesh into a bowl. Use a fork to mash it until mostly smooth. Season to taste with the salt.
3 Spread each toast “tree” with the avocado, leaving the “trunks” bare.
4 Dec
