Mixed seeds (we used sunflower, chia and sesame seeds) 100ml
Mix of mustard, coriander and caraway seeds 50ml
Parsley & Mint, 2 tbsp each
Pomegranate arils 2 – 3 tbsp
For the platter
Asparagus 1 bunch
Peas 125ml
Soft goats cheese 160g
Double thick yogurt 150ml
Ground cumin 2 tsp
Mixed tomatoes 250ml
Sherry vinegar 1 tbsp
Method
Start by making the rosé syrup: place the wine and sugar in a small pot over low heat until the sugar has dissolved. Increase the heat to come to a boil and reduce for about 10 minutes, or until it coats the back of a spoon for a couple of seconds. Set aside to cool. Tear the figs in half and cover in syrup.
Move onto the baba ganoush: place the aubergine on a baking tray and coat with a little olive oil and season with salt. Place under the grill (if you have a gas stove top, the direct flames work brilliantly) and keep turning until the outside is charred all over. Set aside to cool.
Remove the charred skin of the vegetable and blend with the tahini paste, garlic and more olive oil, until smooth. Season with salt and place in a small bowl.
Mix together the seeds, whole spices and herbs. Spoon over the baba ganoush and top with pomegranate arils.
Bring a large pot of salted water to the boil. Blanch the asparagus for 5 minutes and place in ice water. Next, blanch the peas for 1 minute and place straight into ice water. Remove the vegetables once cooled.
Mix the goats’ cheese, yogurt and cumin together. Add the peas, and gently smash them as you mix. Place in a small bowl.
Lastly, mix the tomatoes and vinegar together in a small bowl. Add a splash of olive oil and season with salt. Leave this to stand for a couple of minutes in room temperature, to marinate.
Arrange the charcuterie, cheese and other prepped condiments on a large platter and tuck in with an ice cold glass of Warwick First Lady Rosé.
