Make ahead starters with some stipulations

[Frikadellen]

I am having people over for dinner next Saturday for my birthday.

I am considering the menu and have decided on Moroccan chicken for main course.

I have almost decided on the dessert however want to do a test first.

So that leaves starter. I really want something I can make ahead (would love to make on the Friday However..

No Gluten (one guest is Celiac )
No fish or shellfish (one guest is allergic)
No peas ( one guest is allergic)
No goats cheese. (Dislike but I like this girl so I accept it :) )

I would prefer to not do soup as the Moroccan chicken is already a warm heated meal..

Oh personally I like most things however I know at least one of the people coming is not a hugely adventurous eater so anything to ott may not go down too well

I love melon as a starter

Prosciutto and fig salad? Just do one without goats cheese!

www.bbcgoodfood.com/recipes/1459/figs-with-prosciutto

I'd develop the Middle Eastern theme and do a selection of dips, based around chickpea, bean, aubergine, tomato, two or three different types of falafel, a couscous salad, flat breads including gluten free. All prepared ahead, easy to present, and a convivial start to the meal so you can relax and enjoy it too.

good ideas none seem something I Really want to jump at.. though the prosciutto / fig idea may be in the right direction I am wondering about that one.

How about wrapping asparagus in parma ham and frying? Pate? Oeufs en Cocotte? All can be made ahead and then fried/baked in 10 mins?

I would look for coeliac starters and go from there, as they really can't have lots of things. Parma ham anything is always yum!

I'd do the cold nibbly bits as well. Hot gluten-free pitta bread (from supermarkets), hummus, olives, feta cheese (this is not goat cheese. I don't like goat cheese. I like feta), tomato salad, oil and vinegar etc.

Radish and orange salad fits with middle east theme. Chop onions and radish. Peel orange and cut into segments add to onions and radish with any remaining orange juice. Pour over some olive oil and mix everything together with salt and a little cumin (if liked). Then let it sit covered in fridge. Add good sprinking of mint leaves just before you serve.

Looks colouful and tastes delicious.

I had a tapa of very lightly grilled courgette strips wrapped round chunks of feta the other day - bloody lovely. Something like that, with some melon/fig/prosciutto thing and maybe even some stuffed vine leaves, or small tomatoes hollowed out and stuffed with some sort of lemony herby couscous. All on a lovely platter. Bring everything up to room temp before serving though.