Vegetable Platter

For a delicious summer starter serve up Margaret Taylor's assorted vegetarian dishes, deliciously varied in flavour and texture
Vegetable Platter
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes plus 2 hrs 30 mins rising
  • Effort: easy


For the flowerpot bread:

  • 375 g strong bread flour
  • 375 g wholemeal flour
  • 2 tsp salt
  • 25 g margarine
  • 7 g fast action dried yeast
  • 450 ml warm water
  • 2 handfuls of chopped walnuts

For the grilled peppers and olives in mustard dressing:

  • 2 yellow peppers
  • 1 red pepper
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • black pepper
  • 25 g pitted black olives

For the new potatoes with feta cheese and pesto dressing:

  • 450 g new potatoes, boiled and cut into chunks
  • 100 g feta cheese, diced
  • 1 tbsp red wine vinegar
  • 1 tbsp pesto
  • 3 tbsp olive oil
  • freshly ground black pepper

For the courgette ribbons with sesame seeds:

  • 2 courgettes
  • black pepper
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds, toasted

For the green beans with toasted almonds and Parmesan cheese:

  • 225 g green beans, blanched
  • 25 g blanched flaked almonds, toasted
  • 25 g grated parmesan


1. First prepare the flowerpot bread. Place the white flour, wholemeal flour and salt in a mixing bowl. Rub in the margarine until thoroughly absorbed.

2. Sprinkle over the yeast and add the warm water. Mix together to form a dough.

3. Knead for 10 minutes on a lightly floured work surface until the dough is smooth and elastic.

4. Knead in the chopped walnuts. Transfer to an oiled bowl, cover and leave to rise in a warm place for 2 hours until doubled in bulk.

5. Press the dough into a clean, lightly oiled flowerpot lined with baking parchment. Cover and set aside to rise for 30 minutes.

6. Preheat the oven to 200°C/gas 6. Bake the loaf for 25-30 minutes until golden brown. Remove and cool. Allow to cool and then return to the oven for a further 5 minutes to finish off.

7. While the bread is baking, prepare the grilled peppers. Grill the yellow and red peppers on all sides until charred all over. Wrap in a plastic bag and set aside to cool.

8. Peel and de-seed the grilled peppers and cut into strips.

9. Whisk together the wine vinegar, mustard and olive oil into a dressing. Season with salt and freshly ground pepper.

10. Mix the grilled pepper strips with the olives and toss with the dressing. Set aside to marinate until serving.

11. To prepare the new potato salad, simply toss together the new potato chunks and the feta. Whisk together the vinegar, pesto and olive oil and season with salt and freshly ground pepper.

12. Toss the new potato salad with the pesto dressing and set aside until serving.

13. To prepare the courgette ribbons, use a vegetable peeler to slice the courgettes into long, fine strips. Season the courgette strips with salt and freshly ground pepper and toss with the sesame seeds.

14. Mix together the lemon juice and olive oil to make a dressing. Toss with the courgette strips in the dressing.

15. To make the green beans, toss the green beans with the flaked almonds and the Parmesan cheese.

16. Serve the flower pot bread warm or cold with the grilled red peppers, new potato salad, courgette ribbons and green beans.

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