Le grand aioli platter
Photo by Annabel Langbein Media
There's something wonderfully welcoming about shared platters. With all the fresh tastes of spring, this makes a fabulous shared starter, or you can turn it into a meal by adding hard-boiled eggs and/or some smoked salmon. Capsicum slices and halved cherry tomatoes also work well in summer.
Read Annabel's tips on changing your diet for the better here
- Cook baby potatoes in a large pot of salted boiling water until tender (about 10 minutes). Add carrots to the pot in the last 2 minutes of cooking, then add asparagus or beans and snow peas for the last minute. Drain, refresh under cold water and drain again. Cut larger potatoes in half.
- While the potatoes are cooking, place fennel in a bowl of cold water with ice cubes to crisp up.
- Drain fennel and arrange on a platter with all other veges, aioli, hummus and tarragon garnish, if using, for people to help themselves.