With so many delicious vegan options to be found in your local Harris Farm nowadays, making a plant-based grazing platter has become a task far simpler than it looks! We promise that if you have a bit of time to cut and roast veggies beforehand, the assembly of an absolutely stunning rainbow grazing platter will take you less than 10 minutes!

Below, we share what we used in the creation of our vegan grazing board and share links to some other amazing Harris Farm vegan products. Feel free to use the same ingredients and recipes as we did, or go into your local Harris Farm and pick out your own ingredients for an awesome riff on our vegan grazing platter! 

INGREDIENTS

• Roza Pesto Dairy Free
• Pilpel Dip - Beetroot
• Harris Farm Dip - Hommus
• Bacco's Rosemary  
• White Sourdough Baguette
• Val Verde Grissini
• Palirria Stuffed Vine Leaves
• Chefs Choice French Style Cornichons 
• Harris Farm Almonds
• Harris Farm Walnuts
• Imperfect Pick Eggplant
• Imperfect Pick Zucchini
• Sandhurst Rainbow Olives 
• Tomato Medley Mix 
• Larder Fresh Falafel 
• The Vegan Dairy: Aged and Smokey, Dill Chevre & Herb and Garlic Boursin
• Suzy Spoon Polenta, Sundried Tomato & Basil Sausage
• Organic Village Chickpea and Linseed Tempeh 
• Strawberries
• Blueberries
• Raspberries
• Blackberries
• White Grapes 
• Carrots 
• Celery
• Blood Oranges 
• Truss Tomatoes
• The Market Grocer Golden Peppers
• BBQ Mushrooms
• Thomas Chipman Mixed Root Chips

For the Eggplant & Zucchini mix: 

1. Preheat oven to 180 degrees. Slice the zucchini and eggplant thinly lengthways and spread out on a baking tray lined with paper.

2. Drizzle with olive oil and salt. Cook in the oven for approximately 20 minutes or until the zucchini and eggplant has softened and the edges and surface have become slightly golden.

3. Transfer into a bowl and add the juice from a lemon, your favourite fresh herbs (I.e fresh oregano, mint etc) and an extra drizzle of olive oil. Mix through well and add to your grazing platter. 

For the BBQ Mushrooms: 

1. Roast in a baking tray with salt and olive oil until cooked

2. Add approximately 1 tbsp of Roza vegan pesto to each mushroom and add to your vegan grazing platter!

Grazing Platter & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.