Aviko sharing platter zero waste header

Zero waste sharing platter

This delightful recipe not only tantalizes your taste buds but also champions sustainability. Leftovers shouldn't be left right?

Ingredients zero waste (4 servings)

  • 300 g Sweet Potato Fries
  • 8 carrots with leaves
  • 300 ml mini soup*
  • handful of garlic-herb croutons with sea salt*
  • 1 portion roasted spicy chickpeas*
  • 200 g mixed cheese cubes (from leftover cheese)

Sauces

  • 1 portion of carrot leaf pesto*
  • 1 portion vegetable dip*
  • 1 portion sriracha yoghurt*
Sweet potato aviko

Preperation method

Mini soup*

  • A leftover soup is ideal as a cocktail soup in small glasses (of 75 ml).

Garlic herb croutons with sea salt*

  • Preheat the oven to 180 ºC. Tear stale baguette, ciabatta or rolls into pieces. 
  • Spoon the bread with olive oil, chopped fresh herbs and sea salt. Toast the bread in the preheated oven for 8-10 minutes until golden brown and crispy. Store the croutons in an airtight container.

Roasted spicy chickpeas - 4 servings*

  • Preheat the oven to 180 ºC. Rinse 500 grams of chickpeas (from a tin) in a sieve. Spread them on a clean tea towel and pat dry. Remove the loose husks. 
  • Stir the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground curry, 1 teaspoon ground garlic and salt to taste. Spread the chickpeas on a baking tray. 
  • Roast for 30-35 minutes until they are golden brown and crispy. Toss them halfway through; do not roast the chickpeas too dark! Let the chickpeas cool and store in an airtight container.

Pesto of leaves - 4 servings*

  • Puree in a food processor or with a hand blender 30 grams of fresh green carrot leaves with 2 cloves of garlic, 2 tablespoons of pine nuts and 150 ml of extra virgin olive oil. 
  • Stir in 50g grated Parmesan cheese and season the pesto with salt and pepper. Store the pesto in a clean jar in the fridge.

Vegetable dip - 4 portions*

  • Puree in a food processor or with a hand blender 300 g of cooked or roasted vegetables with 2 cloves of garlic. 
  • Spoon in 2-3 tablespoons of mayonnaise and/or crème fraîche and season with salt and pepper. Store in a clean jar in the fridge.

Sriracha yoghurt - 4 portions*

Mix 300 g Greek yoghurt with sriracha sauce to taste. Store the yoghurt in a clean jar in the fridge.