Everybody loves a cheese board! They can turn a buffet into something special, and look amazing. This is how to make a savoury grazing platter that is healthy and appealing to most people.
Most grazing platters are heavy on processed meat, cheese and crackers. While tasty, they are high in calories and saturated fat. Instead, try using these healthier versions:
low fat ham or roast beef, thinly sliced
chicken breast, grilled and cut into bite-sized pieces
carrot, capsicum, celery sticks
one or two cheeses – I usually use Brie for the soft cheese and a hard tasty cheese. The one shown in the photo is a vintage cheddar cheese I picked up from the Good Food and Wine show. Because it’s a tasty cheese, a small amount packs the flavour in which means you’ll eat less of it
low carb crackers like these Tribe Organics rice crackers and baked pea crisps from Harvest Snaps
Dips and spreads such as hummous and salsa which are healthier than a lot of other dips such as french onion.
olives, sundried tomatoes or pickles
You can increase the size to cater for the number of guests you’ll have. You can also put some sweet flavours in like dried apricots, grapes and honey. Nuts such as cashews and almonds go well too. Alternatively, you can make a separate platter for dessert, like my dessert grazing platter.
Experiment with different combinations of flavours, adding in food that you enjoy.
Remove skin from pumpkin, carrots and potato. Chop all vegetables up
Into a large stockpot, put the soy sauce and leeks. Heat on high heat until soy is bubbling, then add the washed and strained lentils. Stir to stop it sticking on the bottom of the pot. Cook for 5 minutes
Pour in the stock and stir
Add all the vegetables and seasonings. Bring to the boil then simmer for an hour
Taste test as it cooks – you may want to add more seasonings. I usually use much more salt, pepper and paprika than this but that may not be to everyone’s taste. You could also add dried or fresh herbs to boost the flavour
Eat it just as it is, or blend it once cooled – it will look like pumpkin soup without the calories!
May be divided into 8 serves and frozen for lunches or quick meals
You can add any other vegetables e.g. celery, potatoes, spinach, cauliflower, broccoli. I use up a lot of my vegetables that are getting a bit soft, just to use them up.
The vegetable stock may be substituted with chicken stock if you are not vegetarian.
Calories – 93
Total fat 0.6g (1% daily value)
Saturated fat 0.1g (1%)
Cholesterol 0mg (0%)
Sodium 611mg (27%)
Total Carbohydrates 18.3g (7%)
Dietary fibre 5.3g (19%)
Total Sugars 3.6g
Vitamin D 0mcg (0%)
Calcium 41mg (3%)
Iron 2mg (13%)
Potassium 484mg (10%)
The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice
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