‘Dirty’ veggie starter platter recipe
 This vegetarian platter makes an excellent starter dish and feels surprisingly decadent, given it is mostly made of vegetables! The halloumi fries are particularly good. 1 mango, peeled, stone removed, flesh diced1 red onion, chopped1 cooked corn on the cob, kernels removed1 lime, juice onlyhandful fresh coriander, choppeddash mango and pineapple hot sauce (or chilli sauce of your choice) 1 mango, peeled, stone removed, flesh diced 1 red onion, chopped 1 cooked corn on the cob, kernels removed 1 lime, juice only handful fresh coriander, chopped dash mango and pineapple hot sauce (or chilli sauce of your choice) 55g/2oz mayonnaise1 tsp spicy bourbon barbecue sauce, or to tastelime wedge, for squeezing 55g/2oz mayonnaise 1 tsp spicy bourbon barbecue sauce, or to taste lime wedge, for squeezing 210g tin chickpeas, drained and rinsed150g/5½oz ready-made falafel mixlarge handful fresh spinach3 garlic cloves, peeled100g/3½oz feta, cut into 12 cubes 210g tin chickpeas, drained and rinsed 150g/5½oz ready-made falafel mix large handful fresh spinach 3 garlic cloves, peeled 100g/3½oz feta, cut into 12 cubes 150g/5½oz plain flour50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste1 heaped tbsp jerk seasoning1 tsp baking powder or bicarbonate of soda200ml/7fl oz sparkling water1 small cauliflower, broken into small florets 150g/5½oz plain flour 50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste 1 heaped tbsp jerk seasoning 1 tsp baking powder or bicarbonate of soda 200ml/7fl oz sparkling water 1 small cauliflower, broken into small florets 55g/2oz butter, meltedspicy bourbon barbecue sauce, to taste 55g/2oz butter, melted spicy bourbon barbecue sauce, to taste 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour3-4 tsp jerk seasoningsalt and freshly ground black pepper 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour 3-4 tsp jerk seasoning salt and freshly ground black pepper Method For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve.Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready.For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve.For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping.For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside.