HOUMOUS SHARING PLATTER

Enjoy this colourful sharing platter as a light lunch. It also makes a wonderful starter at a BBQ.

Snap the asparagus ends off and gently simmer the spears in a pan of boiling water for no more than 2 minutes. Drain and run under cold water to chill and retain the lovely green colour. Slice into 10cm pieces and set to one side.

Using a nonstick frying pan, sizzle the Chorizo slices (no need to add oil) until it just begins to crisp on the edges.

Drain on a couple of pieces of kitchen paper and leave to cool.

Spread the houmous on a plate or wooden board with the back of a spoon & top with all the ingredients. Drizzle with good olive oil and serve with crispy breads.

As a no-meat alternative, replace the chorizo and Feta with lightly fried Halloumi cheese and toasted pine nut kernels.

Once cooled, refrigerate, still in the stock, for a minimum of 2 hours or until the meat is completely chilled.

When you are ready to assemble the dish, take the chicken breast out of the cooking liquid and dice the meat into bite size pieces. Using a large mixing bowl, add the chicken, mango, zest and juice of the lime, mint, mayonnaise and yogurt. Using a spatula, lightly fold the mixture incorporating all the ingredients. Check for seasoning, it may need a little more salt and pepper.

To serve, place washed lettuce on a large platter, spoon chicken mixture over the top and sprinkle with toasted almonds and dried cranberries.

I guarantee there won’t be any left on the plate!

Ingredients:

400g homemade or good quality houmous

20 approx. slices chorizo

4 spears asparagus

60g or handful of Feta cheese diced

20 approx. olives (alternative sundried tomatoes)

Handful of green pea shoots (cress or rocket can be used as alternatives)

Pack of mixed flatbreads or thinly toasted sourdough

1 lime (zest & juice)

1 tablespoon chopped fresh mint

2 heaped tablespoons mayonnaise

2 heaped tablespoons unsweetened plain Greek yogurt

1 tablespoon chopped dried cranberries

1 tablespoon flaked almonds (toasted for 1 minute in a dry frying pan)

1 bag mixed leaves of your choice