Serves one

1 small carrot, thinly sliced (use a mandolin to make the job easier)
1 small zucchini, sliced into rounds or sticks
1/2 bunch asparagus spears or green beans, blanched
1 apple, sliced
1/2 to 1 cup spinach leaves
3 medium tomatoes, roasted
Pickled beetroot
Creamy hummus
Fresh basil
1 teaspoon, black sesame seeds
1 tablespoon, pumpkin seeds
Bestow Beauty Oil
Himalayan Salt
Cracked black pepper

Suitable for:


This is a gorgeous platter for your final lunch and to celebrate your last day! You may wish to add other leftovers that you have such as roasted veggies, chicken, salmon or avocado too.

Arrange the veggies, basil and apple on to a large platter, dollop with hummus, drizzle with Bestow Beauty Oil, sprinkle with seeds and season with salt and pepper.

If you don’t have any hummus or pickled beetroot left the recipes are below.

To roast the tomatoes preheat your oven to 200 degrees celsius, halve them and place on a baking tray lined with baking paper. Drizzle with olive oil, season well with himalayan salt and black pepper then roast for 20 minutes until slightly blackening around the edges.

To blanch green veges, boil the jug, pour boiling water over the greens in a heatproof bowl, sit for one minute then strain and douse with lots of cold water to stop the cooking process. They should be a lovely bright green colour with a good crunch.


Click the images below to view the recipes for Creamy Hummus and Pickled Beetroot.

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