The Mediterranean Lunch Board

A Mediterranean lunch board combines fresh salads, generously filled sandwiches and a selection of vegetables, cheeses and fruit into one meal designed for sharing. This version brings together three complementary preparations, with ripe tomatoes, fresh herbs, good bread and grilled vegetables as the main ingredients.

The quantities are suitable for approximately six people.

Heirloom Tomato Salad with Mozzarella & Basil Pesto

A colourful combination of ripe tomatoes, creamy mozzarella and basil pesto. Using several tomato varieties provides differences in sweetness, acidity and texture.

Ingredients

600 g mixed heirloom tomatoes
250 g fresh mozzarella
100 g cherry tomatoes
3 tablespoons basil pesto
2 tablespoons extra virgin olive oil
Fresh basil leaves
Sea salt
Freshly ground black pepper

Preparation

Slice the larger tomatoes and arrange on a serving platter with the halved cherry tomatoes.

Tear the mozzarella into pieces and distribute between the tomatoes.

Spoon over the basil pesto, drizzle with olive oil and finish with fresh basil, sea salt and black pepper.

Sourdough Sandwiches with Roast Beef, Rocket & Mustard Cream

Thick slices of sourdough filled with tender roast beef, rocket, cheese and a light mustard dressing.

Ingredients | Makes 6 sandwiches

12 slices sourdough bread
300 g thinly sliced roast beef
120 g mature cheese, such as Comté
80 g fresh rocket
1 cucumber
100 g crème fraîche
2 tablespoons wholegrain mustard
Freshly ground black pepper

Preparation

Mix the crème fraîche with wholegrain mustard and black pepper.

Spread over the sourdough slices and layer with roast beef, thinly sliced cheese, cucumber and rocket.

Close the sandwiches and cut into halves. Wrap partially in parchment paper for easier serving.

Grilled Vegetable & Cheese Platter

A colourful selection of grilled vegetables, fresh cheese, fruit and crunchy accompaniments completes the lunch board.

Ingredients

2 courgettes
1 aubergine
2 red peppers
200 g feta
150 g soft goat's cheese
150 g mixed olives
200 g grapes
2 fresh figs or 1 pear
60 g pistachios
1 small rustic loaf
3 tablespoons extra virgin olive oil
Fresh thyme
Sea salt
Freshly ground black pepper

Preparation

Slice the courgettes, aubergine and peppers. Brush with olive oil, season with thyme, salt and pepper and grill until tender and lightly golden.

Arrange the vegetables on a large board with the feta, goat's cheese, olives, grapes and sliced fruit.

Scatter with pistachios and serve with slices of rustic bread.

Bringing the Lunch Together

Place the tomato salad on a large platter and arrange the sandwiches on a separate wooden board.

Serve the grilled vegetables and cheeses alongside, allowing guests to combine the different preparations.

The vegetables can be grilled in advance and served at room temperature. Assemble the sandwiches shortly before lunch to keep the bread fresh.

A chilled homemade lemonade with lemon and mint makes a suitable accompaniment.

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