Char-fruit-erie Board

Char-fruit-erie Board
  • 8 servings
  • 30 minutes to prepare
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Ingredients

  • 1/4 pineapple, cut into fingers
  • Pinch cayenne pepper
  • 4 slices of prosciutto
  • 8 figs
  • 80g feta
  • 50g honey
  • 8 apricots
  • 1/2 lemon, juice only
  • 1tsp icing sugar
  • 8 strawberries, cut in half
  • 1tsp balsamic vinegar
  • Pinch freshly milled pepper
  • 1 mango, thinly sliced
  • 50g pomegranate seeds
  • 16 English cherries
  • For The Cottage Cheese Dip:
  • 50g cottage cheese
  • 25g pineapple, finely diced
  • 1tsp chives, chopped
  • For The Whipped Brie and Dried Fig Dip:
  • 50g brie
  • 50g Greek yoghurt
  • 1tsp hot honey
  • 1tbsp dried fig, diced
  • For The Chocolate and Walnut Houmous:
  • 1tbsp maple syrup
  • 1tbsp cocoa powder
  • 50g Natural Days Californian walnuts, finely chopped
  • 1tsp tahini
  • 1/2 lemon, juice only
  • For The Avocado Dip:
  • 1 avocado, diced
  • 1tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • Large sprig parsley
  • Large sprig mint
  • Large sprig coriander
  • 1 small garlic clove, crushed
  • 50g edamame beans
  • Salt and pepper, to taste

Instructions

Method

  1. Cut the pineapple into fingers and season with cayenne pepper and chargrill under a grill or in a ribbed griddle pan for a few minutes, then allow to cool and wrap in prosciutto.
  2. Cut a cross in each fig and open slightly, fill each fig with feta and drizzle with honey.
  3. Cut the ripe apricots in half and remove the stones, dress with lemon juice and icing sugar allowing them to sit for 10 minutes before you serve.
  4. Cut the strawberries in half and dress with balsamic and fresh milled pepper.
  5. To prep the dried mango slices, peel and thinly slice a ripe mango and place on a parchment lined baking tray. Bake in the oven at 110°c/ 100°c Fan/230°F/Gas Mark 1 for 2 hours then allow to cool.
  6. To make the cottage cheese dip, mix the cottage cheese, finely diced pineapple and chopped chives together.
  7. To make the whipped brie dip, whip together the brie, Greek yoghurt and hot honey, then add diced dried fig.
  8. To make the chocolate and walnut houmous, blend together the maple syrup, cocoa powder, finely chopped walnuts, tahini and lemon juice.
  9. To make the avocado dip, blend together the diced avocado flesh, olive oil, lemon juice, herbs, garlic, edamame beans and season to taste with salt and pepper.
  10. Arrange on your board as per the photo with the fruit, dips and garnish with cherries and pomegranate seeds.

Chef’s Tip:

Add extra seeds and nuts as a garnish to increase the protein, fibre and healthy fats.