200 g mature cheddar cheese, your choice of vegan or dairy
1/4 watermelon, sliced into wedges
1 punnet of strawberries, sliced
1 punnet of blueberries
200 g Sicilian olives
1 pear, sliced into 8ths
1 grapefruit, sliced into wedges
200 g you choice of seed crackers
1 bunch black grapes
1 tbsp olive oil
3-4 sprigs of thyme
8-10 pieces of Really Good Chocolate
1/4 cup The Wholefood Pantry Cacao Nibs
200 g The Wholefood Pantry Pesticide Free Almonds
200 g The Wholefood Pantry Raw Cashews
100 g The Wholefood Pantry Pepitas
100 g The Wholefood Pantry Deglet Nour Dates
1/4 cup The Wholefood Pantry Maple Syrup
Pinch The Wholefood Pantry Pink Himalayan Crystal Salt
1. Preheat oven to 180°C.
2. Coat almonds, cashews and pepitas in olive oil and spread out on a lined baking tray, place in oven until lightly toasted. This should take approximately 20 minutes. Add salt while hot and allow to cool on the tray.
3. Add maple syrup to a small sauce pan, and heat until hot but not boiling, set aside.
4. Arrange all your ingredients on a large grazing board, then pour the maple syrup over the cheese and top with thyme sprigs.