Crudités with chipotle aïoli
This super easy starter is a great one to bring out at dinner parties over the summer. It only takes 15 minutes to put together and serves six. Use whichever crisp, fresh vegetables are available
Summer dips sharing board
Serves 6 - 8
Easy
Prep:
Cook:
Everyone loves a dip and this sharing board mixes up creamy goat’s cheese with tangy beetroot and a spicy olive oil for the ultimate mix and match combo.
Skip to ingredients
WHIPPED GOAT’S CHEESE DIP
- 125g soft rindless goat's cheese
- 3 tbsp greek yogurt
- ½ lemonzested, plus a squeeze of juice
- 1 tbsp date syrup
- toasted walnutsbroken into small shards
BEETROOT DIP
- 200g cooked beetroot
- 75g soft cheese
- ½ garlic clovecrushed
- 1 tsp sherry vinegar
- dillchopped
- black onion seeds
- olive oil
OLIVE OIL DIP
- 100ml olive oil
- 1 tbsp baby capers
- aleppo chilli flakes
- rosemarychopped
- 1 tbsp pomegranate molasses
ZA’ATAR HERB FLATBREADS
- 6 puffy flatbreads
- 30g butter
- chives and parsleyfinely chopped
- za’atar
- aleppo chilli flakes
TO SERVE
- focaccia squares, multicoloured baby carrots, sugar snap peas, nocellara olives, breadsticks, pear wedges and halved breakfast radishes
Nutrition: per serving (8)
- kcal567
- fat26g
- saturates9g
- carbs63g
- sugars11g
- fibre4g
- protein17g
- salt1.6g
Method
step 1
To make the goat’s cheese dip, whizz the cheese in a small food processor with the yogurt, lemon zest and juice, and a little salt until smooth. Spread over a plate or shallow bowl, drizzle with the date syrup and scatter with the walnut shards.
step 2
To make the beetroot dip, put everything except the dill and seeds in a food processor, and whizz until smooth. Spread on a shallow bowl and top with the dill, sesame seeds and a drizzle of olive oil.
step 3
To make the olive oil dip, mix the ingredients together in a shallow bowl.
step 4
To make the flatbreads, heat the breads in an oven or under a grill until piping hot. Melt the butter and mix in the herbs, za’atar and chilli. Brush over the breads then cut into wedges. Arrange everything on a large board with the veg and serve.
