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Vegetarian appetizer board

Ingredients

 

Sigdal Oatmeal gluten-free crackers
1 cucumber
1 bunch of round radishes
½ purple cauliflower
½ broccoli
3 red carrots
Beetroot hummus
Chickpea hummus
Roasted carrot spread

Preparation

 

Cut the purple cauliflower and broccoli into florets and cook them for 15 minutes in boiling salted water in separate pots.

Immediately after cooking, soak the purple cauliflower florets in cold water to retain the colour.

Drain and leave to cool.

Wash and cut the cucumber and carrots into sticks.

Rinse the radishes and cut off the tops, keeping a small piece of the tail on each one.

For spreads, find the full recipes for beetroot hummus, chickpea hummus and roasted carrot spread on our website.

Arrange on an appetizer tray and serve with your Sigdal gluten-free oatmeal crackers

With Sigdal, dare healthy excess!