The Purple Platter

Hawthorne Purple Platter 03

Our chef Nelly has shared with us her recipe to cooking some of her favourite purple vegetables.

All things purple – A sweet, smokey, and crunchy ensemble with a hint of exotic spices.


  • Your favourite purple veggies
  • EVOO
  • Honey
  • Mediterranean spice Seasoning (Dukkah, sumac, Ras El Hanout)
  • Fennel seeds
  • Red shallots
  • Garlic
  • Lime juice
  • Sea salt
  • Labna (Middle Eastern strained yoghurt with a creamy cheese texture)


  1. Pre-heat grill pan till slightly smokey or the oven broiler to 235°c.
  2. In the meantime, wash and cut, cube, or slice the veggies into similar size and thickness. Toss them in a large mixing bowl with a generous drizzle of EVOO and a tablespoon or two of honey. Add a few good pinches of Mediterranean seasoning mix, and a tablespoon or two of fennel seeds. Add some chopped aromats (red shallots and garlic, if desired) squeeze of lime and season with salt to taste.
  3. On a grill pan: turn down heat slightly and grill veggies in batches till slightly charred but not burnt. Veg should still be firm inside to retain a crunchy texture.
  4. In the oven: Arrange veggies on baking sheet in a single layer. Grill for 3 to 4 minutes each side, depending on thickness.
  5. Serve immediately with a side of Labna topped with a trickle of honey. Any leftovers maybe refrigerated for later use as salad tossed with a vinaigrette dressing combined with more of the Labna.

Happy cooking!

Chef Nelly

Here is an example of some potent, nutrient packed purple fruits and vegetables;

  • Blueberries
  • Blackberries
  • Red dragon fruit
  • Black currants
  • Black grapes
  • Plums