Mediterranean buffet lunch

Menu for 8

• Chicken with honey, tomatoes & almonds
• Spiced lamb, pasta & parmesan bake
• Yellow split pea skordalia
• Roast carrot, chickpea & mint salad
• Green salad with walnut & raisin dressing
• Pistachio & semolina syrup cake
• Chocolate & cinnamon pudding

Time plan for lunch at 1pm

Saturday

• Start the skordalia (steps 1 to 3). Store in the fridge.
• Toast the almonds for the chicken (step 1). Store in an airtight container.
• Prepare the bake (steps 1 to 7) and store in the fridge.
• Start the cake (steps 1 to 6). Store in an airtight container.
• Start the pudding (steps 1 to 6).

Sunday 10am

• Cook the chicken (steps 2 to 6).
• Remove the bake from the fridge.
• Remove the skordalia from the fridge.
• Roast the carrots for the salad (steps 1 and 2) and cover.

11am

• Prepare the green salad and the walnut & raisin dressing (steps 1 to 4).

12pm

• Cook the bake (step 8).

Just before serving

• Reheat the chicken, then finish (step 7).
• Finish the skordalia (step 4).
• Assemble the carrot salad (step 3).
• Assemble the green salad (step 5).

Just before serving dessert

• Finish the cake (step 7).
• Finish the pudding (step 7).

If you prefer, you can download this time plan and tick off each step as you go.

Invitations to download

• Email invitation
• Mail invitation

** For more great menu plans, see our Menu plans collection.

Source

Taste.com.au — November 2011 , Page 178