Recipes EASTER BRUNCH PLATTER

EASTER BRUNCH PLATTER

Prep 20 Mins
Serves 6

Having folks around for Easter brunch? Then spoil them with a loaded brunch platter. No work, no fuss, just loads of deliciousness thanks to Cape Herb & Spice and a few clever hacks that elevate store-bought ingredients to wow–you-made-this?

EASTER BRUNCH PLATTER

- WHAT YOU WILL NEED -

  • FOR THE HERBED CREAM CHEESE
  • FOR THE SPICY CHIPOTLE HUMMUS
  • 230g tub of cream cheese
  • 1tsp Cape Herb & Spice GREEK LEMON & HERB
  • zest of one lemon, finely grated as finely as possible (a microplane works really well)
  • 250g tub of hummus
  • 1tsp Cape Herb & Spice CHIPOTLE CHILLI
  • 1⁄4 tsp Cape Herb & Spice SMOKED PAPRIKA
  • drizzle of olive oil
  • 1⁄4 cup tunned chickpeas
  • 250g punnet of small heirloom tomatoes
  • Cape Herb & Spice Veg seasoning SPRINKLE
  • 200g smoked trout or salmon
  • 1 Cucumber, cut into ribbons using a veggie peeler
  • lemon wedges
  • packet of radish

- METHOD -

To make the herbed cream cheese, mix all the cream cheese ingredients together. To make the spicy hummus, mix the hummus with our Cape Herb & Spice Chipotle chilli and smoked paprika. Spoon it into a pretty dish, top with chickpeas and drizzle over a teeny splash of olive oil. Cut the tomatoes and sprinkle generously with our Sprinkle Veggie Seasoning. Load everything onto a large board or platter and you’re done. Serve with a good sourdough bread, dark rye of any other bread of your choice.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za