Bruschetta vegetable platter

Name: Bruschetta vegetable platter
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 500 g Courgette; 2-3 Spring onions; 1-2 Garlic cloves; 150-200 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Smoked salmon in slices; 500 g Schmand; 8 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 500 g Cucumber; 300 g Celery; 600 g colourful peppers; 1 collar young carrots; 1 Charantais melon (800-900 g); 1 collar flat leaf parsley; 1 (approx. 400 g) Ciabattabrot; 250 g Parma ham in thin slices; 7-10 Tbsp Dill; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

500 g Courgette
2-3 Spring onions
1-2 Garlic cloves
150-200 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Smoked salmon in slices
500 g Schmand
8 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
500 g Cucumber
300 g Celery
600 g colourful peppers
1 collar young carrots
1 Charantais melon (800-900 g)
1 collar flat leaf parsley
1 (approx. 400 g) Ciabattabrot
250 g Parma ham in thin slices
7-10 Tbsp Dill
baking paper

Directions

1
Clean, wash and finely dice the zucchini. Clean, wash and halve the spring onions and cut into fine strips. Peel garlic and press it through a garlic press. Heat 6 tablespoons of olive oil in a frying pan and sauté the courgettes for 1-2 minutes. Add spring onions and garlic and fry for 1-2 minutes. Season with salt and pepper, remove from the pan and allow to cool.
2
In the meantime dice salmon finely. Whip the sour cream until creamy. Stir in 4 tablespoons of lemon juice and zest, except for a little bit for sprinkling. Season to taste with salt and pepper. Arrange the salmon cream in a bowl and sprinkle with the rest of the salmon. Garnish with dill. Clean and wash the vegetables and drain well. Cut cucumber into sticks, celery and peppers into pieces. Leave carrots whole or cut them in half lengthwise. Halve melon, remove seeds and cut melon into slices. Wash parsley, dab dry and cut the leaves into fine strips. Stir the parsley strips and remaining lemon juice into the courgette and arrange in a small bowl.
3
Cut cucumber into sticks, celery and peppers into pieces. Leave carrots whole or cut them in half lengthwise. Halve melon, remove seeds and cut melon into slices. Wash parsley, dab dry and cut the leaves into fine strips. Stir the parsley strips and remaining lemon juice into the courgette and arrange in a small bowl. Cut the ciabatta into slices and place them on a baking tray lined with baking paper. Sprinkle with remaining olive oil and roast in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes until golden brown. Arrange dips, vegetables, melon and Parma ham on a large plate with the lukewarm bread