Vegan Platter

1. For the garlic houmous, preheat the oven to gas 4, 180°C, fan 160°C. Slice 1cm off the top of 1 garlic bulb; discard. Drizzle with 1 tsp olive oil; season. Wrap in a double sheet of foil. Roast for 50 mins, then set aside.
2. Meanwhile, slice 4 white pittas into shards. Brush with 1 tbsp oil and sprinkle with ½ tsp sumac. Bake for 10 mins until crisp. Squeeze the roasted garlic from its skin. Mash with 10g fresh parsley, a little salt and 1 tbsp oil. Spoon a 300g pot houmous into a serving bowl and swirl through the garlic purée. Serve with the pitta.
3. For the muhrammara dip, blitz 70g walnuts in a food processor. Add 3 roasted red peppers from a jar and 70g fresh breadcrumbs; blitz again. Add 1 tsp balsamic glaze and 1 tbsp tahini. With the motor running, drizzle in 2 tbsp olive oil and 1-2 tbsp cold water until smooth. Season to taste, then transfer to a serving bowl.
4. Put the dips, Plant Chef sharing no pork savoury pie and olives on the board then arrange halved Chantenay carrots, celery sticks, vine tomatoes and toasted pitta chips to serve.

For the Garlic houmous and pitta chips

• 1 garlic bulb
• 2 tsp olive oil
• 4 white pittas
• ½ tsp sumac
• 10g fresh parsley
• pinch of salt
• 300g pot of houmous

For the muhammara dip

• 70g walnuts
• 3 jarred roasted red peppers
• 70g fresh breadcrumbs
• 1 tsp balsamic glaze
• 1 tbsp tahini
• 2 tbsp olive oil

To serve

• 160g Nocellara olives
• Chantenay carrots
• celery sticks
• vine tomatoes
• Plant Chef sharing no pork savoury pie