Sensational Picnic Platter for any Occasion

“Spring has sprung, the grass has rizz …” and this picnic platter will get you out of your tizz! Seriously, with only these 4 basic ingredients – pumpkin, chorizo, Persian fetta and sundried tomatoes – you have the basis of a picnic platter or pre-dinner starter that is impressively easy to whip up. This veritable feast for your eyes is a serious showstopper for all seasons. It is guaranteed to have your guests salivating. With the generous layer of fresh greens, we sometimes prepare it as a magnificent meal to enjoy all on its own. When eating, it we layer up the flavours generously onto lavosh or any biscuit of choice. The tangy, acidity of the tomatoes, the creaminess of the fetta, the salty, spiciness of the chorizo together with the sweetness of the pumpkin all combine to create a sensational flavour bomb that tickles the tastebuds and keeps you coming back for more. It’s just too good not to share. In fact, just the other day, while at a family picnic to celebrate coming out of lockdown and a family birthday, we had strangers stopping by to take photos – and of course sample a small taste test.

Ingredients

• Pumpkin roasted using the “Perfectly Roasted Pumpkin with Fresh Herbs” recipe
• Chorizo
• Persian Fetta
• Sundried tomatoes

Tips and Cheat sheet hints to make this an entertaining staple

• Both the pumpkin and the chorizo can be prepared ahead of time. They store well in the fridge in tightly sealed tupperware.
• Don’t add any oil to the pan when frying the chorizo as the heat will naturally release the oils from the chorizo.
• Don’t skimp on the quality of the fetta, it needs to be creamy and soft, ready for slathering.
• Use semi-sundried tomatoes as they are more plump and juicy than standard sundried tomatoes.
• If you’ve prepared the pumpkin and chorizo ahead of time, heat them both up in the microwave just before serving to release the natural aromas to arouse the tastebuds.
• I like the Kent Pumpkin and roast it skin, seeds and all using the “Perfectly Roasted Pumpkin with Fresh Herbs” recipe.
• Layer your platter with loads of peppery rocket or spinach – or even a combination of both. The heat from the pumpkin and chorizo naturally wilt the greens, adding a healthy addition to the layering.

Print Recipe

Sensational Picnic Platter for any Occasion

Snacktime, Entertaining, Starters – Continental, Mediterranean

By Mrs Robinson – Serves: 6-10

Prep Time: 20 – Cooking Time: 40 – Total Time: 60 minutes

This Sensational Picnic Platter is certainly an easy on the eye, taste sensation for any occasion or season. It's really simple to prepare and uses the previously posted "Perfectly "Roasted Pumpkin with Fresh Herbs" as its flavourful anchor. It's 4 basic ingredients - pumpkin, chorizo, creamy Persian fetta and semi-sundried tomatoes - set the tone for a delectable starter platter that not only impresses, but delivers in spades.

Ingredients

• 1/4 of a Pumpkin (roasted using the "Perfectly Roasted Pumpkin with Fresh Herbs" recipe)
• 6 Chorizo sausages
• 2 tubs of Persian Fetta
• 500g of Sundried Tomatoes
• Enough rocket or spinach or a combination of mixed green leaves to generously cover your serving platter

Instructions

Pumpkin Preparation ( This should take about 40 minutes)

1

Pre-heat the oven to 200°C

2

Line a baking tray with baking paper

3

Slice the pumpkin skin and all into 2cm thick wedges

4

Place them on a flat based dish

5

Drizzle with the olive oil

6

Roughly shred the fresh herbs over pumpkin - keeping some aside for dressing later

7

Add salt and cracked pepper

8

Toss all ingredients to coat in the olive oil

9

Place on the lined baking tray and bake in the oven for at least 40 minutes until well roasted, caramelised and ever so slightly charred

10

When cooked, set aside ready for assembling the platter

11

(If preparing ahead, let the pumpkin cool down completely, then store in an airtight container in the fridge.)

Chorizo Preparation(Prepared while the pumpkin is baking)

12

Slice the chorizo in round slices

13

Fry in a pan or bake in oven pre-heated to 200°C until the ends begin to char slightly

14

Discard the oil, and set aside ready for assembling the platter

15

(If preparing ahead, let the chorizo cool down completely, then store in an airtight container in the fridge.)

Platter Assembly

16

Layer the base of your platter with your fresh greens

17

Pile on the pumpkin

18

Pile on the Chorizo

19

Add the fetta (carefully drain off all the oil or marinade before plating)

20

Add the semi-sundried tomatoes (carefully drain off all the oil or marinade before plating)

21

Add biscuits of choice, plus any other charcuterie staple you'd like.

22

We generally add Scilian green olives, Situ’s Authentic Lebanese Baba Ganoush as well as Situ’s Heavenly Hoummus b’Tahini

Voila - you're ready to impress!

Notes

For a no mess preparation, I use throwaway tinfoil trays for both the roasting of the pumpkin and the baking of the chorizo. For less of a mess, I like to bake my Chorizo. The natural oils that are released raise the temperature of cooking and so the chorizo generally comes out earlier than the pumpkin, after about 20-25 minutes.