Hommus Harvest Grazing Board

1. Use a mandolin to slice zucchini into 2mm thick ribbons. Place in a bowl with oil. Toss to coat. Heat a chargrill plate over a high heat. Char grill zucchini, in batches, for 1 minute each side or until charred. Remove to a plate.
2. Place tomatoes on the vine on same oiled grill plate. Chargrill for 5 minutes until softened and charred. Remove to a plate.
3. Cut carrots and mini capsicums in half lengthways. Spread and swirl Hommus over approx. 70cm long grazing board. Top with zucchini, tomatoes, carrots, capsicums, cucumber, avocado and lettuce leaves. Tear bocconcini in half and place on top.
4. Sprinkle over the olives and dukkah. Drizzle with extra oil and garnish with coriander. Serve with chargrilled sour dough and crisp oven baked Lebanese bread.

TIP: you can use capsicum strips instead of baby capsicums, Lebanese cucumbers

and regular carrots cut into sticks.

TIP: brush slices of sour dough with oil and grill on a char grill plate until charred. Cut into large pieces. You can also grill Lebanese bread. You can also add crackers or slices of toasted Turkish bread.