Grazing Platter
About the recipe
A colourful, share-style platter with fresh vegetables, dips, and crackers – ideal for entertaining while staying kidney-friendly.
Nutrition Per Serving
12g
Protein
336mg
Sodium
227mg
Phosphate
503mg
Potassium
23g
Carbohydrate
1191Kj
Energy
Ingredients Serves 10
- Vegetables & Fresh Produce
- 2 cup Cucumber sticks
- 2 cup Capsicum sticks
- 2 cup Carrot sticks
- 1.5 cup Celery sticks
- 1.5 cup Green beans (Lightly steamed)
- 2 cup Zucchini sticks (Fresh or grilled)
- 1 pieces Lemon
- Dairy & Alternatives
- 1 cup Yoghurt
- 300 grams Ricotta
- Meat, Poultry & Seafood
- 5 pieces Egg (boiled, halved)
- 95 grams Salmon (tin)
- Oils, Sauces & Condiments
- 1 cup Hummus
- 1 tbsp Golden Spice Blend (see recipe list)
- Vegetables & Fresh Produce
- Bakery / Other
- 2 pieces Crackers e.g. sakata packets
- 5 pieces Lebanese bread (cut into wedges)
Method
Step 1
Place dips in 3 small bowls around the board.
- Salmon dip: Add ricotta, tin salmon and a squeeze of lemon in a bowl and mix well.
- Yoghurt dip: Add yoghurt and golden spice blend in a bowl and mix well.
Step 2
Arrange vegetables in generous colourful piles.
Step 3
Add eggs in small clusters.
Step 4
Place crackers and bread around the edges.
Step 5
Finish with fresh herbs.
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