Zero waste sharing platter

Ingredients zero waste (4 servings)

• 300 g Sweet Potato Fries
• 8 carrots with leaves
• 300 ml mini soup*
• handful of garlic-herb croutons with sea salt*
• 1 portion roasted spicy chickpeas*
• 200 g mixed cheese cubes (from leftover cheese)

Sauces

• 1 portion of carrot leaf pesto*
• 1 portion vegetable dip*
• 1 portion sriracha yoghurt*

Preperation method

Mini soup*

• A leftover soup is ideal as a cocktail soup in small glasses (of 75 ml).

Garlic herb croutons with sea salt*

• Preheat the oven to 180 ºC. Tear stale baguette, ciabatta or rolls into pieces. 
• Spoon the bread with olive oil, chopped fresh herbs and sea salt. Toast the bread in the preheated oven for 8-10 minutes until golden brown and crispy. Store the croutons in an airtight container.

Roasted spicy chickpeas - 4 servings*

• Preheat the oven to 180 ºC. Rinse 500 grams of chickpeas (from a tin) in a sieve. Spread them on a clean tea towel and pat dry. Remove the loose husks. 
• Stir the chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground curry, 1 teaspoon ground garlic and salt to taste. Spread the chickpeas on a baking tray. 
• Roast for 30-35 minutes until they are golden brown and crispy. Toss them halfway through; do not roast the chickpeas too dark! Let the chickpeas cool and store in an airtight container.

Pesto of leaves - 4 servings*

• Puree in a food processor or with a hand blender 30 grams of fresh green carrot leaves with 2 cloves of garlic, 2 tablespoons of pine nuts and 150 ml of extra virgin olive oil. 
• Stir in 50g grated Parmesan cheese and season the pesto with salt and pepper. Store the pesto in a clean jar in the fridge.

Vegetable dip - 4 portions*

• Puree in a food processor or with a hand blender 300 g of cooked or roasted vegetables with 2 cloves of garlic. 
• Spoon in 2-3 tablespoons of mayonnaise and/or crème fraîche and season with salt and pepper. Store in a clean jar in the fridge.

Sriracha yoghurt - 4 portions*

Mix 300 g Greek yoghurt with sriracha sauce to taste. Store the yoghurt in a clean jar in the fridge.