Vegan summer grazing platter
(This recipe was created by Kate Flower of Kate Flower Food and kindly supplied by WA Potatoes)
Preheat oven to 200C.
Toss potato wedges with the oil, salt and cumin in a bowl to coat.
Place on a lined baking tray and place in the oven for 15 minutes before turning and placing them back in the oven for 10 minutes or until crisp and fork tender. Set aside.
Bring a pot full of water to boil. Add the broccolini and asparagus to the boiling water to blanch for a minute before removing it to a bowl of ice and water to stop the cooking process. Remove from the iced water and set aside on a paper towel to drain.
Build your grazing platter by starting with the potatoes, fanning them out in a couple of layers in one section. Create a visually appealing platter by laying the rest of the ingredients around the potatoes. Fill the cos with kraut, transfer the dip to a bowl and sprinkle your platter with seeds. Fill in any holes with the chips.
Blue potatoes are perfect for this grazing platter, but red potatoes also work just as well.
The make-up of this platter is very much up to you. Use different nuts, or dips, or whatever fresh ingredients you have to hand. Just make it pretty.
We used beetroot chips and kale and wasabi corn chips from Woolworths, but you can use any vegan chips you like.