6 wholemeal pitta bread, cut into small triangles.
2 large cucumbers sliced & ribboned
A handful of dried apricots
6 small Radish or raw blush beetroot (or both!)
10 chargrilled artichoke hearts, sliced in half
Bonsan Almond Crème Wild Garlic
2 lemons, cut into quarters
A pinch of paprika
A drizzle of olive oil
200g assorted olives like green and kalamata
1. Place the Bonsan Organic Almond Crème Wild Garlic in a small bowl on the platter, sprinkle with the paprika and drizzle with olive oil.
2. Toast the pitta breads before cutting.
3. Add the rest of the food around the platter until it’s full.
4. Drizzle the board with more olive oil and salt and pepper.
5. Dig in!