Vegetable Platter With Rouille

Vegetable Platter With Rouille

Serve 5-7

Preparation Time: 35 minutes

Cooking Time: 25-35 minutes

Vegetable Platter:

• Selection of vegetables, such as carrots, baby fennel, sea kale and baby turnips

• Extra virgin olive oil

• Sea salt

Rouille:

• 2 red pepper, cored, deseeded and chopped

• 4 garlic cloves, chopped

• 4 red chilies, cored, deseeded and chopped

• 8 tablespoons extra virgin olive oil

• 50g (2 oz) fresh white breadcrumbes

• Salt and pepper

To Garnish:

• mint leaves

1. First make the rouille. Blend the red pepper, garlic, chilies and olive oil using blender or food processor until it is smooth.

2. Occationally use a spoon or spatula to scrape down the sides of the bowl, in order to ensure you blend all the ingredients evenly.

3. Add the breadcrumbs and salt and pepper to taste, and blend again to form a thick paste.

4. Transfer this thick paste to a container with cover and chill until ready to serve.

5. To make this vegetable platter more attractive, you could cut all the vegetables into same or similar size such as cube size.

6. The next step is to boil or steam the vegetables until they turn tender. Drain and fill in cold running water, then drain again thoroughly.

7. Arrange the vegetables on a large serving platter.

8. Drizzle with olive oil and sprinkle with sea salt. Serve with the rouille and garnish with torn mint leaves.

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