My favourite picky platter
“The Pimm’s Punch makes a delightful drink for summer sundowners.”
SERVES 6-8 PREP TIME 20 MINUTES You really don’t need a recipe for this as it’s simply a platter of all of my favourite things. You can substitute ingredients with your own favourites to suit availability and your own preferences. Cutting the figs “van dyke” style is a nod to daggy 1970s food! Depending on your budget, the lobster is totally optional.
1 large cooked lobster tail, optional
340g asparagus, trimmed
6 medium (360g) figs
750g large cooked prawns
100g smoked salmon
150g thinly sliced prosciutto
6 marinated artichokes with stems
1 bunch red radish, trimmed
1 bunch baby turnips, trimmed
2 cups (80g) watercress
1 lemon, cut into wedges
¾ cup (90g) marinated green olives
180g feta, drained
1 baguette, sliced 1 Remove meat from the lobster tail; trim, then slice crossways. 2 Add asparagus to a saucepan of boiling salted water. Boil for 1 minute; drain well. Place asparagus in a bowl of iced water; stand for 5 minutes. Drain well and pat dry with paper towel. 3 Cut figs in half using a small knife in a zigzag pattern through the centre (or cut or tear figs in half, if you prefer). 4 Arrange all the ingredients on two platters, with olives and feta in separate dishes. Serve with bread. Not suitable to freeze.