Britain's Bosh! boys share a pair of vegan-friendly platters:a tapas spread and a Middle Eastern mezze board.
Speedy tapas platter
This spread is super-quick and tasty! You need lots of pans on the go at once,so it's best to be organised and have all the ingredients ready and to hand. Using the aquafaba from the chickpeas for your tortilla is also a brilliant,waste-free use of ingredients. Try to
get good-quality Spanish jarred chickpeas (garbanzos),if you can find them. Most Spanish delis and large supermarkets sell them. This spread is perfect for a hot summer's day,sat in the garden with a jug of sangria.
Mezze
Perfect for entertaining,nibbling or eating for lunch at your desk,little mezze dips are a weekly staple in the BOSH! household. We've combined some newly discovered flavours with a few classics,and for the full Levantine effect we've matched the dips with flatbreads,shop-bought dolmades and dippy veg. You'll definitely need a food processor here and,if you're making them all,having a silicone spatula to hand would be very helpful to speed up the process.
Elements
- Pea,feta and mint dip
- Beetroot,tahini and dill dip
- Muhammara
- Crudites,dolmades,pickled chillies and flatbreads
To assemble
- Preheat grill to high.
- Toast the flatbreads under the hot grill for 1-2 minutes.
- Trim and slice the carrot,cucumber,fennel and celery into sticks or wedges for dipping.
- Rinse and halve the radishes,retaining their leaves.
- Arrange the vegetables on a platter,sprinkle over the dried mint and squeeze over a little lemon juice.
- Drain the pickled chillies and dolmades and transfer to small serving dishes.
This is an edited extract fromSpeedy Bosh!by Henry Firth and Ian Theasby,published by HQ,RRP $35,buy now.