DifficultyBeginnerYields8 ServingsTotal Time1 hr

Ingredients

Berries and Tomato (red)
 1 handful strawberries
 1 handful raspberries
 1 handful red tomatoes
 Hinds Spices Black Pepper to sprinkle on top
Veggie Sticks and Pesto (green)
 2 cups chopped herbs (parsley and basil)
 1 tsp Hinds Spices Mixed Herbs
 80 ml olive oil
 1 tsp crushed garlic
 ½ cup cashew nuts
 1 large cucumber, cut into sticks
 1 bunch celery, cut into sticks
Spiced Dry Wors (black)
 150 g Dry wors
 1 tsp Hinds Spices Steak & Chops Spice
 Oil, a drizzle
Cheese and Tomatoes (yellow)
 120 g yellow Cheddar cheese, cut into fingers
 Yellow tomatoes
 240 g white cheddar/ mozzarella loaf / Emmenthaler, cut into fingers
Blue Salt and Vinegar Crackers
 200 g crackers
 2 - 3 drops blue food colouring
 Pinch Hinds Spices Salt & Vinegar Seasoning

Method

Chicken Skewers (red)
1

1 Add a sprinkle of black pepper to the tomatoes and berries.

2

2 Combine the chopped herbs, Hinds Mixed Herbs, olive oil, crushed garlic and cashew nuts to make the pesto.

3

3 Preheat the oven to 180°C. Coat the dry wors in the oil and sprinkle with Hinds Steak & Chops Spice. Warm in the oven for 10 minutes.

4

4 To prepare the salt and vinegar crackers, add blue food colouring to 60 ml of water. Using a pastry brush, coat each cracker on both sides and arrange on a baking tray. Bake the crackers in the oven for 10 minutes or until they dry out. Once the crackers have been baked in the oven, sprinkle the crackers with Hinds Salt & Vinegar Seasoning to serve.

5

5 Draw an outline of the South African Flag on a sheet of baking paper, place the baking paper on a wooden cheeseboard and arrange all the elements by colour to represent the South African food flag.

Chef’s Tip
6

Use any combination of vegetables you have available. You can use chopped coriander, chopped parsley, chopped mint or chopped basil in the pesto.

Share this recipe

Ingredients

Berries and Tomato (red)
 1 handful strawberries
 1 handful raspberries
 1 handful red tomatoes
 Hinds Spices Black Pepper to sprinkle on top
Veggie Sticks and Pesto (green)
 2 cups chopped herbs (parsley and basil)
 1 tsp Hinds Spices Mixed Herbs
 80 ml olive oil
 1 tsp crushed garlic
 ½ cup cashew nuts
 1 large cucumber, cut into sticks
 1 bunch celery, cut into sticks
Spiced Dry Wors (black)
 150 g Dry wors
 1 tsp Hinds Spices Steak & Chops Spice
 Oil, a drizzle
Cheese and Tomatoes (yellow)
 120 g yellow Cheddar cheese, cut into fingers
 Yellow tomatoes
 240 g white cheddar/ mozzarella loaf / Emmenthaler, cut into fingers
Blue Salt and Vinegar Crackers
 200 g crackers
 2 - 3 drops blue food colouring
 Pinch Hinds Spices Salt & Vinegar Seasoning

Directions

Chicken Skewers (red)
1

1 Add a sprinkle of black pepper to the tomatoes and berries.

2

2 Combine the chopped herbs, Hinds Mixed Herbs, olive oil, crushed garlic and cashew nuts to make the pesto.

3

3 Preheat the oven to 180°C. Coat the dry wors in the oil and sprinkle with Hinds Steak & Chops Spice. Warm in the oven for 10 minutes.

4

4 To prepare the salt and vinegar crackers, add blue food colouring to 60 ml of water. Using a pastry brush, coat each cracker on both sides and arrange on a baking tray. Bake the crackers in the oven for 10 minutes or until they dry out. Once the crackers have been baked in the oven, sprinkle the crackers with Hinds Salt & Vinegar Seasoning to serve.

5

5 Draw an outline of the South African Flag on a sheet of baking paper, place the baking paper on a wooden cheeseboard and arrange all the elements by colour to represent the South African food flag.

Chef’s Tip
6

Use any combination of vegetables you have available. You can use chopped coriander, chopped parsley, chopped mint or chopped basil in the pesto.

South African Healthy Cheese And Vegetable Party Snack Platter
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