A vegan grazing board with grilled vegetables, dips and grapes
Grazing boards

Vegan grazing board

A colourful, plant-based board built around three dips and a spread of char-grilled vegetables. Every Ruffled Feathers product on it is suitable for vegans.

Prep
20 min
Cook
5 min
Serves
6 to 8
Made with
Hommus180g Beetroot Hommus180g Vegan Basil Pesto180g Char Grilled Artichokes200g Char Grilled Button Mushrooms200g Char Grilled Eggplant200g Sicilian Olives Unpitted200g

Ingredients

  • 1 tub each Ruffled Feathers Hommus, Beetroot Hommus and Vegan Basil Pesto
  • 200g Ruffled Feathers Char Grilled Artichokes, drained
  • 200g Ruffled Feathers Char Grilled Button Mushrooms, drained
  • 200g Ruffled Feathers Char Grilled Eggplant, drained
  • 200g Ruffled Feathers Sicilian Olives Unpitted
  • 4 vegan flatbreads
  • 250g cherry tomatoes on the vine
  • 2 Lebanese cucumbers, cut into batons
  • 1 large bunch red grapes
  • Fresh parsley and a handful of shelled pistachios, to finish

Method

  1. 1Heat a chargrill pan over high heat. Brush the flatbreads with a little of the oil from the antipasto and grill for 1 to 2 minutes each side. Cut into wedges.
  2. 2Spoon the three dips into small bowls and set them on a large board, spaced apart. These anchor the board.
  3. 3Arrange the artichokes, mushrooms and eggplant in loose piles between the bowls, then add the olives.
  4. 4Fill the gaps with the tomatoes, cucumber, grapes and flatbread.
  5. 5Finish with parsley and pistachios. Serve straight away.
Tip

Check that your flatbread is vegan, as some brands contain milk or egg.

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