Think back to the days of cream cheese, salmon, cucumber and dill bagels. This beautiful microboard is a broken down, veganised, fancy version of those combination of flavours. Summer veggies, some crunch, some creaminess, and that beautiful dill to top it all off. This microboard is a bit ‘unusual’ but stick with us – we PROMISE you will LOVE it if you give it a go!!
And of course everything is made ‘from scratch’, so no waste or plastic went into the making of this microboard 😉
TO MAKE YOUR BEETROOT CHIPS:
Finely slice a couple of beetroots into ’rounds’. If you have a flat sandwich press, this is the easiest thing to use! Pop your rounds in, close the lid, and remove once crispy (check on them regularly so they dont burn). If you don’t have a sandwich press, you can do these in the oven. Lay flat on a baking sheet and bake at 150 degrees until crispy. Again check on them regularly so they dont burn!
TO MAKE YOUR CUCUMBER SPIRALS:
If you have a ‘spiraliser’, this is super easy! Just follow the instructions of the contraption 😉 If not, you can either ‘julienne’ your cucumber or make ‘ribbons’ by finely slicing it lengthways and then cutting your very wide ribbons down the lengths into narrower long ribbons. Bundle them up on a plate, whichever option you use, so that they look like noodles / ribbons when presented.
SEA SALT AND SEAWEED FLAKES
This is easy – just pop some nice sea salt into a little pinch dish or jar, and break up a sheet of seaweed into little pieces (or use wakami or dulse flakes if you have them!) and pop these in a second little pinch dish or jar.