# Components:
→ Roasted Vegetables
01 - 2 small beets, peeled and cut into wedges
02 - 1 small fennel bulb, sliced
03 - 120 g Brussels sprouts, halved
04 - 30 ml olive oil
05 - Salt and black pepper, to taste
06 - 2 tsp fresh rosemary, chopped
→ Herbed Labneh
07 - 360 ml Greek yogurt
08 - 15 ml lemon juice
09 - 1 tbsp fresh dill, chopped
10 - 1 tbsp fresh parsley, chopped
11 - 1/2 tsp salt
→ Marinated Mushrooms
12 - 100 g cremini mushrooms, quartered
13 - 30 ml olive oil
14 - 15 ml balsamic vinegar
15 - 1 clove garlic, minced
16 - 1 tsp fresh thyme leaves
17 - Salt and black pepper, to taste
→ Pine Nut & Olive Tapenade
18 - 55 g green olives, pitted and chopped
19 - 35 g pine nuts, toasted
20 - 15 ml capers, rinsed
21 - 1 tbsp fresh parsley, chopped
22 - 2 tsp lemon zest
23 - 15 ml olive oil
→ Accompaniments
24 - 120 g baby carrots, raw
25 - 120 ml pickled red onions
26 - 75 g dried cranberries
27 - 75 g fresh pomegranate seeds
28 - 60 g assorted crackers or flatbreads
29 - Sprigs of fresh rosemary and pine for garnish (not for consumption)
# Directions:
01 - Preheat the oven to 200°C (400°F). Toss the beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes, turning once, until tender and golden. Allow to cool.
02 - Combine Greek yogurt, lemon juice, dill, parsley, and salt in a bowl. Stir well and transfer to a serving dish. Optionally drizzle with olive oil.
03 - Mix cremini mushrooms, olive oil, balsamic vinegar, garlic, thyme, salt, and pepper in a bowl. Allow to marinate for at least 20 minutes.
04 - In a small bowl, combine chopped olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil. Stir until well blended.
05 - Artistically arrange roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw baby carrots, pickled red onions, dried cranberries, pomegranate seeds, and crackers on a large wooden board. Garnish with fresh rosemary and pine sprigs for visual effect, avoiding consumption of pine.
06 - Present immediately, inviting guests to explore and combine flavors as desired.
