There isn’t going to be much of a recipe for the platter. You will need a large platter or wooden board and some small bowls.
The olives should be warmed slightly, the cheese should be at room temperature, the fruit and vegetables need to be cut and the falafel needs to be fried.
Remove the cheese from the fridge, unwrap and place on the platter.
Place the olives in a small pot, warm slightly then transfer to a bowl on the platter.
Cut the plums in half and remove the stones, then cut into quarters. Break up the chocolate, serve near the cherries and plums, it’s a winning combo.
Remove the green from the radish, wash and halve.
Wash the cherry tomatoes.
Cut the cucumber in half, remove the seeds, then cut into batons.
Get a fry pan medium hot with a good splash of oil, form the falafel into small balls and place in the oil, give them a gentle press to flatten them out.
Cook for about 2-3 minutes on each side, season with a little salt.
Serve the falafel close to the beetroot hummus.
Arrange everything on the platter and dig in!
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