Allotment Board Recipe

Prepare carrots

Wash and scrub the rainbow heritage carrots well. Trim the tops to about 1/2 inch (leave a little stem for presentation if desired). If carrots are thick, halve or quarter them lengthwise so all pieces are similar thickness for eating. Pat dry.

Prepare beetroot

Peel the golden beetroot with a vegetable peeler. Cut into 1/4-inch thick rounds or batons (matchstick-style) depending on presentation preference. Place cut beetroot in cold water briefly to stop discoloration, then drain and pat dry.

Prepare chicory

Trim the base of each chicory head to separate leaves. Rinse leaves gently and spin or pat dry. Keep leaves whole to serve as crisp boats for the dip and vegetables.

Prepare radishes

Trim the root and top of each radish. Rinse and dry, then slice thinly on a bias or halve smaller radishes. For a punchy presentation, leave some whole and slice others.

Assemble platter

Arrange the prepared carrots, beetroot, chicory leaves and radishes on a large serving board or platter in color blocks or alternating rows to showcase contrast. Tuck small handfuls of mixed baby leaves around the edges if using. Add lemon wedges to one side. Reserve center space for the Green Goddess dip.

Place the Greek yogurt and mayonnaise in a medium bowl (or food processor). Add the parsley, chives, tarragon, dill (if using), garlic clove, lemon juice, olive oil and capers.

Using a whisk or a small food processor/blender, combine until the herbs are finely chopped and the mixture is smooth and bright green. If using a bowl and whisk, chop the herbs very finely before adding and mash the garlic with the salt to release flavor.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt for seasoning, or a teaspoon of water to loosen if very thick.

Transfer the dip to a small bowl and place in the center of the prepared platter. Garnish the dip with a drizzle of olive oil and a few chopped chives or parsley leaves.