Checkerboard appetisers.

---

Cook time: NA | Prep time: 20 mins | Serves: 4 - 6

Ingredients.

Tomato and bocconcini checkerboard

• 14 baby cherry truss tomatoes

• 14 cherry bocconcini

• 1 tablespoon basil pesto, store bought

• 2 tablespoons (40ml) extra virgin olive oil

• baby basil leaves to garnish

• salt and pepper to season

Cucumber and dill checkerboard

• 180g feta, cut into 2cm cubes

• 4 Qukes baby cucumbers, cut into 2cm thick pieces

• ½ lemon zest and juice

• 5g fresh dill, (1 tablespoon) finely chopped

• 1 teaspoon honey

• 1 tablespoon (20ml) extra virgin olive oil

• salt and pepper to season

• 1 tablespoon sliced raw pistachio’s

---

Method.

Tomato and bocconcini checkerboard

1. Arrange the tomatoes and bocconcini on a serving platter in a checkerboard pattern, alternating each piece neatly as you go. Making a 4 × 7 checkerboard.

2. Mix the basil pesto and oil in a bowl to combine. Dollop over the basil pesto, allowing it to fall naturally between the tomatoes and bocconcini.

3. Scatter with baby basil leaves and season with salt and pepper. Serve immediately.

Cucumber and dill checkerboard

1. Arrange the feta and cucumber on a serving platter in a checkerboard pattern, alternating each piece neatly as you go. Making a 4 × 7 checkerboard.

2. Place the lemon zest and juice, dill, honey and olive oil in a small bowl and whisk to combine. Season with salt and pepper.

3. Spoon the dressing over the feta and cucumber just before serving. Sprinkle over pistachios and serve.

In partnership with CIRCA Fragrances and Harris Farm markets.

Enjoy! Amanda x