A long summer lunch

Menu for 8

Drinks

• Frozen berry frappe

Entree

• Mezze plate

Mains

• Barbecued beef with smoky capsicum sauce
• Fruit couscous
• Roasted sweet potato & spinach salad with lemon yoghurt dressing

Dessert

• Burnt honey, orange & yoghurt panna cotta with black pepper strawberries

Digestif

• Rosemary & lemon tisane

Time plan

Up to 1 day ahead

• Make the mezze plate to the end of step 3.
• Make the burnt honey, orange & yoghurt panna cotta to the end of step 3.

Up to 3 hours ahead

• Prepare the roasted sweet potato & spinach salad with lemon yoghurt dressing to the end of step 4.

Up to 2 hours ahead

• Prepare the barbecued beef with smoky capsicum sauce to the end of step 2.

Up to 1 hour ahead

• Continue the barbecued beef with smoky capsicum sauce from step 3.
• Up to 30 minutes ahead:
• Make the fruit couscous.

Up to 15 minutes ahead

• Make the frozen berry frappe.
• Continue the mezze plate from step 4.

Just before serving the main

• Continue the roasted sweet potato & spinach salad with lemon yoghurt dressing from step 5.

15 minutes before serving dessert

• Continue the burnt honey, orange & yoghurt panna cotta from step 4.
• Make the rosemary & lemon tisane.

Source

Taste.com.au — November 2011 , Page 174