Green tapas sharing platter
Everyone will like this green platter! Combine our snacks with Grip 'n Dip and some delicious dips, artichoke hearts, fig bread and dots of tortilla and you have a sustainable platter. 100% on trend.
Ingredients green tapas platter (4 servings)
- 8 Aviko plant-based Cheezz Onion Rings
- 8 Aviko plant-based Chicken Pops
- 300 g Aviko Grip ’n Dip Fries
- 4 grilled vegetable sticks
- 100 g marinated artichoke hearts
- 100 g Iberico or Manchego cheese
- 100 g fig bread
- 150 g dots / cubes of tortilla (chilled)
- 75 g salted or smoked almonds
Sauces
- 1 portion of olive aioli
- 1 portion cream of artichoke
Preparation Method
Grilled vegetable skewers - 16 pieces
- Slice 1 courgette and 1 aubergine and 1 red pepper into 2 cm pieces. Spoon the courgette, aubergine and pepper with 3 tablespoons of olive oil, salt and pepper.
- Grill the vegetables in a grill pan until tender and with nice grill marks. Let the grilled vegetables cool and thread them onto 16 pretty skewers.
Olive aioli - 4 portions
- Puree In a food processor or with a hand blender 150 grams of mixed seedless olives with 100 grams of aioli. Store the aioli in a clean jar in the fridge.
Artichoke cream - 4 portions
- Puree in a food processor or with a hand blender 500 grams of artichoke hearts (from a tin) with 2 cloves of garlic and 2 tablespoons of mayonnaise until smooth. Season to taste with salt and pepper. Store the artichoke cream in a clean jar in the fridge.
