Spring Grazing Board with Kale & Sunflower Seed Dip

While wandering through my favourite little gourmet grocer the other week, I came across the sweetest spring vegetables; baby carrots, little pink and white radishes, and the cutest zucchini flowers. I immediately began to think about what I could create with this beautiful fresh produce. The result was this delicious spring grazing board with fresh crudites.

A few days earlier I also created a Kale and Sunflower Seed spread to use on salad sandwiches and to pour over our steamed vegetables for dinner. It also worked as the perfect centerpiece for my spring grazing board.

To create this delicious sharing board I used:

• Fresh Ricotta with Broad Beans & Rye Sourdough Breadcrumbs.
• Kale and Sunflower Seed Dip served with fresh crudites. I used baby carrots, radishes, sugar snap peas, cucumber, asparagus and spring onions.
• Fresh ricotta served with a slice of honeycomb, drizzled with extra virgin olive oil and sprinkled with sea salt flakes. SO good!! Perfect served on a dense oat cracker (my personal favourite).
• Pickled vegetables. I used pickled cauliflower, pickled radishes and a spiced beetroot relish.
• Goats cheese rolled in ash.
• A selection of crackers. I used some walnut oaten biscuits, rye sourdough crispbread and some charcoal lavosh.