PARTY PLATTERS

entertaining party plattersW W W ✴ ✴ ✴

Make our easy, healthy sharing bites to serve with drinks this New Year’s Eve ✴ recipes ESTHER CLARK photographs FAITH MASON Smoky veggie nachos 50g fat-free yogurt 1 Heat the oven to 180C/160C fan/ 1 jalapeño, finely sliced gas 4. Cut each of the tortillas into SERVES 6 PREP 25 mins plus cooling For the salsa 8-10 triangles and spread over two COOK 15 mins EASY V 4 spring onions, finely sliced large baking sheets. Drizzle with the 4 medium tomatoes, deseeded oil and sprinkle over the paprika. 7 soft corn tortillas and finely chopped Bake for 7-8 mins until crisp 1 tbsp rapeseed oil 1 small avocado, peeled, and leave to cool. 1 tsp sweet smoked paprika, stoned and chopped 2 Heat the grill to high. Grill the plus extra to serve ½ small bunch of coriander, peppers, skin-side up, for 7-10 mins 2 red peppers, halved and deseeded finely chopped until charred and soft. Leave to cool. 400g can black beans, 1 small garlic clove, finely grated Peel off and discard the skins, slice drained and rinsed 1 lime, zested and juiced into strips and toss with the beans ½ bunch of parsley, 1 tbsp rapeseed oil and parsley. very finely chopped 3 To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING 292 kcals • fat 11g • saturates 2g • carbs 37g • sugars 8g • fibre 7g • protein 9g • salt 0.7g

Turkey cobb salad

SERVES 8 PREP 25 mins plus cooling COOK 12 mins EASY P

6 large eggs 50g (about 7) thin slices pancetta 50ml rapeseed oil 3 tbsp cider vinegar ½ tbsp Dijon mustard 1 tbsp finely chopped parsley 1 small garlic clove, finely grated 500g cooked turkey breast, sliced 3 heads of mixed chicory, leaves separated 2 medium avocados, peeled, stoned and sliced 4 medium tomatoes, quartered 2 tbsp mixed seeds

1 Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool. 2 Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool. 3 Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs. 4 Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.

GOOD TO KNOW healthy • 2 of 5-a-day • gluten free PER SERVING 337 kcals • fat 22g • saturates 4g • carbs 4g • sugars 2g • fibre 3g • protein 29g • salt 0.5g

Rainbow winter dips & crudités

SERVES 10-12 PREP 45 mins plus cooling COOK 50 mins EASY V

150g baby carrots, halved lengthways 15 small radishes 6 baby cucumbers, halved lengthways breadsticks and crispbreads, to serve (optional) For the roast butternut squash hummus 250g butternut squash, peeled and cut into 2cm chunks ½ garlic bub 1 tsp cumin seeds 1 tsp ground coriander ½ tsp hot smoked paprika 2 tbsp rapeseed oil 200g can chickpeas, drained and rinsed 1 tbsp tahini 1 tsp coriander seeds, crushed For the caramelised onion & chive dip 3 banana shallots, peeled and quartered lengthways 6 spring onions, trimmed ½ tbsp rapeseed oil 100g fat-free

Greek yogurt 1 small garlic clove, finely grated 2 tbsp finely chopped chives For the miso beetroot dip 3 cooked beetroot ½ tbsp brown rice miso paste 1 tbsp cashew butter 1 lime, juiced 1 tbsp fat-free natural yogurt 1/2 tbsp sesame seeds

1 To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool completely. Put the squash in a food processor, squeeze in the garlic and add the chickpeas and tahini, then blitz until smooth – loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds. Put the hummus in a bowl and drizzle over the oil mix. 2 To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool completely, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Put in a bowl and sprinkle over the rest of the chives. 3 To make the beetroot dip, blitz everything except the yogurt and sesame seeds in a food processor until smooth. Put the dip in a bowl, swirl in the yogurt and sprinkle with the sesame seeds. 4 Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.

GOOD TO KNOW healthy • folate • vit c • 2 of 5-a-day • gluten free PER SERVING (12) 112 kcals • fat 5g • saturates 1g • carbs 10g • sugars 5g • fibre 4g • protein 5g • salt 0.2g