Lean & Healthy England Football Grazing Board
Come on England!! England are in a World Cup semi-final tonight, so this is food for putting down before kick-off and leaving within reach. Natural-sized red pepper strips join together to make the upright and outline of the St George's cross, with strawberries running all the way across the middle. Mini mozzarella, celery, cucumber, olives, cornichons, wholemeal pitta, almonds and pumpkin seeds fill the board around homemade roasted pepper hummus and lemony yoghurt dip. Our recipe makes both dips from scratch, but if you want to save time you can buy ready-made versions from your local supermarket.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for cooked chickpeas (from dried) - we add the cheapest by default.
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Choose a product for tahini - we add the cheapest by default.
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Choose a product for smoked paprika - we add the cheapest by default.
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Choose a product for whole almonds - we add the cheapest by default.
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Choose a product for pumpkin seeds - we add the cheapest by default.
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Local shop150g roasted red peppers from a jar, drained
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Local shop300g 0% Greek-style yoghurt
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Local shop1 lemon, zested and juiced
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Local shop1 small clove garlic, crushed
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Local shop2 tbsp flat-leaf parsley, finely chopped
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Local shop200g celery sticks
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Local shop150g cucumber batons
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Local shop150g mini mozzarella balls, drained
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Local shop100g mixed olives, drained
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Local shop100g cornichons, drained
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Local shop3 large red peppers, deseeded and cut into natural-sized strips
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Local shop300g strawberries, hulled and halved
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Local shop4 small wholemeal pitta, cut into triangles (or 200g wholegrain crackers)
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 6 · about 25 minutes from start to finish.
Put the chickpeas, roasted peppers, tahini, smoked paprika, garlic and half the lemon juice into a food processor. Blend until smooth, adding cold water a tablespoon at a time until the hummus is soft enough for dipping.
Stir the yoghurt with the lemon zest, remaining lemon juice and parsley. Season with black pepper and a small pinch of salt.
Spoon the hummus and yoghurt dip into two separate small bowls, then mix the almonds and pumpkin seeds in a third.
Set out a large rectangular board. Make four loose sections with the celery, cucumber, mozzarella, olives, cornichons and pitta, leaving a clear cross-shaped gap through the middle. Nestle the three bowls into three of the sections.
Arrange natural-sized red pepper strips end to end, leaving the joins visible, to make the full upright and the top and bottom borders of the horizontal bar. Place the strawberry halves in one continuous row between those pepper borders, running right across the board on both sides of the upright.
Tuck any remaining celery, cucumber, mozzarella, olives, cornichons and pitta around the edges, then take the board straight to the table.
Nutrition
Estimated per serving
Cook's tip
For a shortcut, use ready-made hummus and a yoghurt-and-herb dip. Cut everything else earlier, then assemble the board 10 minutes before kick-off so the pitta stays dry and the red cross keeps its shape.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet.