Hello #LoyalRoyals
This week, we’ve taken the traditional Ploughman’s lunch and given it a plant-based spin and a fresh new name.
‘Gardener’s Platter’ 😉
In the words of Joaquin Phoenix: ‘We fear the idea of personal change because we think we need to sacrifice something; to give something up.’ Fear not. The aged and cultured cashew nut cheeses from our friends at Utopia Foods do not disappoint. In fact, they’re little masterpieces, made in exactly the same way as traditional dairy cheeses.
Thank you, Utopia Foods, for bringing more compassion into this world – and making it taste so darn good!
HRH Kathleen
PS Scroll down for 2 bonus recipes – quick pickled onions and roasted Za’atar nuts.
You’ll need
For the platter
2 slices of health or seed loaf
1 round aged cashew nut cheese from Utopia Foods (all of the cheeses from Utopia are vegan).
Quick pickled red onion slices (see recipe and ingredients below)
½ red apple, washed and sliced
Handful of gherkins
1 tub Pesto Princess Hummus topped with Za’atar nuts (see recipe and ingredients below)
Green olives
Handful of fresh salad leaves
Handful of paper-thin radish slices, sugar snap peas or other crunchy fresh produce you have on hand.
For the quick pickled onions
1 medium red onion, peeled and thinly sliced
½ cup water
½ cup distilled white or white wine vinegar
1 ½ Tbsp sugar
1 ½ tsp fine sea salt
For the Za’atar nuts
Drizzle of olive oil
30 g mixed salted nuts, roasted
1 tsp Za’atar spice
1 tsp salt
How to
1. Start with the pickled onions. Pack the thin onion slices into a clean, heat-proof and sealable jar. In a small saucepan, combine the water, vinegar, sugar and salt. Over a low heat, bring the mixture to a simmer and then carefully pour this liquid over the onions. Press the onions down into the vinegar mixture, using a spoon until mostly covered. Let them cool to room temperature, at which point they should be sufficiently pickled for serving.
2. Next, the Za’atar nuts. Heat the olive oil in a pan over medium to high heat. Add the nuts, salt and za’atar spice, toss to coat and heat through until golden. Let the nuts cool before serving on top of our Pesto Princess Hummus.
3. Arrange your platter, packing it full of delicious goodies and serve.
Photography, Recipes and Styling by Michelle Parkin.
