Ingredients green tapas platter (4 servings)

• 8 Aviko plant-based Cheezz Onion Rings 
• 8 Aviko plant-based Chicken Pops 
• 300 g Aviko Grip ’n Dip Fries 
• 4 grilled vegetable sticks
• 100 g marinated artichoke hearts 
• 100 g Iberico or Manchego cheese 
• 100 g fig bread 
• 150 g dots / cubes of tortilla (chilled) 
• 75 g salted or smoked almonds

Sauces

• 1 portion of olive aioli
• 1 portion cream of artichoke

Preparation Method

Grilled vegetable skewers - 16 pieces 

• Slice 1 courgette and 1 aubergine and 1 red pepper into 2 cm pieces. Spoon the courgette, aubergine and pepper with 3 tablespoons of olive oil, salt and pepper. 
• Grill the vegetables in a grill pan until tender and with nice grill marks. Let the grilled vegetables cool and thread them onto 16 pretty skewers. 

Olive aioli - 4 portions 

• Puree In a food processor or with a hand blender 150 grams of mixed seedless olives with 100 grams of aioli. Store the aioli in a clean jar in the fridge. 

Artichoke cream - 4 portions 

• Puree in a food processor or with a hand blender 500 grams of artichoke hearts (from a tin) with 2 cloves of garlic and 2 tablespoons of mayonnaise until smooth. Season to taste with salt and pepper. Store the artichoke cream in a clean jar in the fridge.