Prep Time
Cook Time


  • 3 x 250g Qukes® baby cucumbers
  • 320g Mix-a-mato® tomatoes
  • 3 Calypso® Mangoes
  • 125g Perfection Blueberries
  • 125g Perfection Raspberries
  • 125g Perfection Strawberries
  • 125g Minicaps® baby capsicums
  • 2 x 200g dips (we used guacamole and beetroot), to serve
  • 400g sliced meats (we used prosciutto & sopressa), to serve
  • 1 fig & pistachio roll, to serve
  • 200g stuffed olives, to serve
  • 200g pie brie, to serve
  • 8 (80g) salami slices
  • 4 tbs olive oil
  • 3 garlic cloves, crushed
  • 1 loaf Turkish bread, split
  • 8 baby bocconcini, drained
  • 400g watermelon, diced
  • 80g soft feta, crumbled
  • 1/4 cup small mint leaves
  • 1 lime, juiced
  • 1 tsp chilli salt, optional (see tip)


  1. Roll 8 Qukes® in a slice of salami. Place on a plate and refrigerate until ready to serve.
  2. Preheat oven to 200°C fan forced. Combine oil and garlic and brush over the cut side of the bread. Place cut side up on a tray and bake for 8-10 minutes until light golden. While warm cut crossways into 5cm-thick slices. Cut 4 of the slices, crossways each into pieces. Cut 4 Qukes® crossways into 4. Thread bread cubes, Qukes®, tomatoes and bocconcini onto 8 skewers. Refrigerate until ready to serve.
  3. Cut 4 Qukes® into rounds and place in a bowl. Add the watermelon, feta, mint and lime. Stir gently to combine. Spoon into 8 small glasses or bowls. Refrigerate until ready to serve.
  4. Cut the cheeks from the mangoes, then cut into thick wedges. Score into pieces and sprinkle with chilli salt if using.
  5. To build the snacking board, spoon dips onto bowls and place on the board. Arrange the salami Qukes®, Qukes® skewers, Qukes® watermelon salad, mango wedges, fruit and nut roll, berries, cold meats, olives, cheese, Minicaps®, remaining Qukes®, tomatoes and bread on the board.

Tip- To make chilli salt, crush 1 tbs salt flakes into a bowl. Stir in 1/4 tsp ground chilli powder or cayenne.