HEALTHY FOOD PLATTER RECIPES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Peel a strip of zest from the lemon and finely chop it. Rub the pepper and courgette with a small drizzle of olive oil, then arrange in a single layer on a baking tray (the pepper should be skin-side down). Scatter the the chopped lemon zest over the pepper, then roast for 30 mins, turning the courgettes over halfway through.
• Meanwhile, tip the butter beans into a bowl with 2 tbsp of the liquid from the can. Squeeze over the juice of the lemon that you pared the zest from, then add the tahini, 1 tbsp oil and the garlic, and blitz with a hand blender until smooth, adding more liquid from the can if it’s too thick. Taste and add a little salt, if needed.
• Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes. Drizzle over the yogurt, then sprinkle with paprika. Scatter over the peppers, olives and mint, then drizzle with extra virgin olive oil, if you like.

Steps:

• 1 Cut watermelon into wedges and other shapes (stars, hearts) using a cookie cutter. Cut the nectarines, plums and apples into slices of assorted thickness. Cut dragon fruit into a star by cutting diagonal slices around the entire fruit, then pull apart gently.
• 2 Arrange fresh fruit on a large serving platter. Fill coconut halves with fresh raspberries. Scatter any remaining berries and cherries on the platter.
• 3 Fill small bowls and ramekins with sweets. Scatter remaining sweets on platter to fill any gaps. Place the gingerbread men and mini pavlovas on small dishes. Serve platter immediately.