Deli Board with Bread & Crudités

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• olive oil
• toasted pitta breads or sourdough
• crudités, such as sliced baby fennel, chicory leaves, cherry tomatoes
• olive oil
• 1 garlic clove
• 1 tsp fennel seeds
• 1 tbsp coriander seeds
• ½ tsp chilli flakes
• ½ orange, zested
• 250g green and black olives
• 1 large or 2 small aubergine
• 2 tbsp Greek yogurt
• 1 tbsp pomegranate molasses
• 1 garlic clove, finely chopped
• ½ lemon, juiced
• olive oil
• 3-4 red and yellow peppers
• 1 baked ricotta, available from Italian delis or use a 150g log of goat's cheese
• 2 very ripe avocados
• 1 tbsp natural yogurt
• 1 red chilli, chopped (optional)
• 2 spring onions, finely chopped
• ½ small bunch coriander, finely chopped
• 1 lime, juiced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 220°C (425°F). Halve the aubergine, brush the cut sides with 1 tablespoon olive oil, and roast on a tray with the whole peppers for 30 minutes, turning the peppers, until soft and charred.

2. Cover the peppers in a bowl for 10 minutes, then peel, deseed and chop them. Scoop the aubergine flesh from the skins and chop it roughly.

3. Toast the fennel seeds and coriander seeds in a dry pan for 1 to 2 minutes, then crush them. Mix with the chilli flakes, orange zest and 1 tablespoon olive oil.

4. Blend the peppers and aubergine with the Greek yogurt, pomegranate molasses, the finely chopped garlic clove, half the lemon juice and a splash of olive oil until smooth.

5. Drain the olives and toss them with half the spice mixture and a little olive oil. Add the chopped red chilli if using.

6. Mash the ripe avocados with the lime juice, natural yogurt, spring onions and chopped coriander. Keep covered in the fridge until serving.

7. Warm the baked ricotta or goat's cheese log in the oven for about 10 minutes at 180°C (350°F) until soft.

8. Rub the bread with the cut garlic clove, brush with olive oil, and toast in the oven for about 5 minutes at 200°C (400°F) until crisp.

9. Arrange the warm cheese, pepper dip, avocado, olives, toasted bread and crudités such as fennel, chicory and cherry tomatoes on a board. Dress the crudités with the remaining spice mixture and lemon juice.