A mixture of coloured dips

The Green Aperitivo: A Trio of Garden Spreads & Dips

Three vibrant, vegetable-forward dips: Zucchini Mint, Pea & Avocado, and Candied Lemon Artichoke.

Looking for the perfect start to a sunny garden lunch? This Trio of Green Spreads is my go-to for effortless entertaining. Whether you're serving them with crusty bread or alongside our Garden Veggie Tartlets, these dips bring a burst of freshness to the table. They are a wonderful light alternative to the richer flavors of our Spring Ham & Vegetable Terrine.

The Green Trio Ingredients

1. Zucchini Caviar:

• 3 Zucchinis & 2 cloves Garlic
• 5 stems Fresh Mint
• 5cl Olive Oil & Lemon Juice

2. Pea & Avocado Hummus:

• 200g Cooked Peas & 1 Ripe Avocado
• 1 Tbsp Tahini & 1 clove Garlic
• Lemon Juice & Olive Oil

3. Artichoke & Candied Lemon:

• 300g Cooked Artichoke Hearts
• 80g Fresh Cheese (Philadelphia type)
• 40g Candied Lemon (finely chopped)
• 1/4 Red Onion & Dill

How to Prepare

Step 1: Minted Zucchini Caviar
Roast chopped zucchini with crushed garlic and mint stems in olive oil at 200°C for 30-35 minutes. Once tender and slightly caramelized, blend coarsely with a squeeze of lemon juice. The roasting adds a smoky depth that pairs beautifully with our Smoked Tea Puree.

Step 2: Green Pea & Avocado Hummus
Blanch your peas for 5 minutes in salted water. Blend them with the avocado flesh, garlic, tahini, lemon juice, and olive oil until silky smooth. This is a lighter, spring-inspired twist on a classic hummus.

Step 3: Candied Lemon Artichoke Cream
Boil artichoke hearts for 12 minutes. Blend with the fresh cheese, candied lemon, red onion, and olive oil. The candied lemon provides a sophisticated citrus kick. Top with fresh dill to finish.

Complete Your Appetizer Board:

• The Soup: Fiddlehead Velouté with Sesame Crackers
• The Pastry: Chicken & Feta Savory Pie
• The Bread: Homemade Braided Brioche