Vegan crisps - we used beetroot chips and kale and wasabi corn chips from Woolworths
4 baby cucumbers, halved
1⁄2 bunch broccolini, ends trimmed
1⁄2 bunch asparagus, ends trimmed
4-8 Dutch carrots washed and trimmed
1 cup fermented kraut or vegetables, store-bought
1 cup of nuts (we used walnuts)
PERFECT WITH Blue Potatoes
ALSO GREAT WITH Red Potatoes
Preheat oven to 200C.
Toss potato wedges with the oil, salt and cumin in a bowl to coat.
Place on a lined baking tray and place in the oven for 15 minutes before turning and placing them back in the oven for 10 minutes or until crisp and fork tender. Set aside.
Set a pot full of water on high heat to boil. Add the broccolini and asparagus to the boiling water to blanch for a minute before removing it to a bowl of ice and water to stop the cooking process. Remove from the iced water and set aside on paper towel to drain.
Build your platter by starting with the potatoes fanned out in a couple of layers in one section. Create a visually pleasing display on your platter with all the listed ingredients displayed around the potatoes. Fill the coz with kraut, transfer the dip to a bowl and sprinkle your platter with seeds. Fill in any holes with the chips.
TIP: This is a choose your own adventure dish! Make it with whatever fresh ingredients you have to hand.