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3 starter recipes your guests would love

Loaded Hummus Bowl
Prep time: 8-10 mins
Serves: 4
Ingredients
400 gm hummus
20 gm crumbled feta
½ cubed avocado
20 gm Kalamata olives
20 gm radish, thinly sliced
20 gm pomegranate seeds
Olive oil, as needed
20 gm fresh parsley, chopped
Smoked paprika, to garnish
2 tramezini, toasted with olive oil and oregano
2 tortilla, cut up and fried
Method
Layer the hummus on a flat plate in a circular design.
Sprinkle the feta, avocado, olives, radish and pomegranate seeds evenly over the hummus.
Drizzle with olive oil and garnish with fresh parsley and sprinkle smoked paprika.
Lay the tramezzini and the tortilla chips on the side of the plate. Serve.

Zucchini Fries
Prep time: 8-10 mins
Serves: 4
Ingredients
400 gm baby zucchini
140 gm all-purpose flour
4 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 tsp chips spice
2 gm oregano
100 gm salsa verde mayo
4 gm sakura mix
4 gm edible flowers
Method
In a bowl, mix the flour, garlic powder, salt and pepper together.
Toss the zucchini strips in flour until they are well-coated.
Drop the strips into a deep fryer and allow to cook until crisp - take care that you do not burn them.
Once done, put them on a paper towel to drain the excess oil and sprinkle with the chips spice and the oregano.
Serve with a salsa verde mayo dip, garnished with the sakura mix and flowers on the zucchini.

Sweet Chilli Chicken Wrap
Prep time: 10-15 mins
Serves: 4
Ingredients
300 gm chicken breast
60 ml sweet chilli sauce
10 gm white sesame seeds
10 gm black sesame seeds
1 avocado
10 gm sprouts
60 gm carrots
10 gm coriander
80 gm mixed greens
100 gm lettuce
60 gm sweet chilli aioli
2 tortilla
Method
Grill the chicken breast and coat in 40 gm sweet chilli sauce.
Using a Japanese grater, turn the carrots into 'noodles'.
Smear the tortillas with 20 gm sweet chilli sauce and proceed to compile the wrap, starting with the greens.
Wrap up being sure to close the ends and cut on the diagonal.
Serve with sweet chilli aioli dipping sauce. Serve.