Ingredients:

Vegetables

  • 300g carrots
  • 2 red bell peppers
  • 250g wild broccoli
  • 300g green asparagus
  • 2 teaspoons medium hot mustard
  • 2 tablespoons honey
  • 1 teaspoon garlic powder, salt and pepper
  • 1 teaspoon smoked paprika powder
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 125g California walnuts
  • 100g fresh goat cheese
  • 3-4 tablespoons milk
  • Oregano for garnish

Bell pepper dip

  • 1 jar of roasted peppers (210g drained weight)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato paste
  • 1 teaspoon of sweet paprika powder, salt, pepper and sugar

Beet dip

  • 4 stems each of dill and parsley
  • 250g pre-cooked beet
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, salt and pepper

Preparation:

  1. For the grilled vegetables, clean and peel the carrots. Quarter peppers lengthwise, clean and wash. Wash and clean broccoli.
  2. Wash asparagus, cut off lower woody ends. Mix mustard, 1 tablespoon honey, garlic powder, 1 teaspoon salt, pepper, smoked paprika powder, 3 tablespoons oil and 2 tablespoons lemon juice.
  3. Place vegetables in a deep bowl, pour marinade on top and mix well. Set aside.
  4. For the dips, gently toast walnut kernels in a hot frying pan, turning occasionally, and set aside about 100g. 5. Add 1 tablespoon honey to the remaining walnuts, mix well and set honey walnuts aside.
  5. For the bell pepper dip, drain the peppers. Finely puree with 2 tablespoons oil, 1 tablespoon lemon juice, tomato paste, sweet paprika powder, and 50 g walnuts.
  6. Season to taste with salt, pepper, and sugar.
  7. For the beet dip, wash the herbs, shake and dry. Finely chop leaves, set aside some for garnishing. Cut beet into small pieces. Puree finely with 50g walnuts, 2 tablespoons oil, herbs and 1 tablespoon lemon juice.
  8. Season to taste with salt and pepper.
  9. Mix goat cheese with milk and season with pepper. Place vegetables in a large grilling dish. Cook over hot grill, turning several times, for 8-10 minutes, depending on type of vegetable.
  10. Arrange on a platter, sprinkle honey walnuts on top, drizzle with goat cheese.
  11. Sprinkle with herbs and oregano set aside. Serve with dips and bread