Mediterranean Mezze Platter

Mediterranean Mezze Platter
  • 7 servings
  • 30 minutes to prepare
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Ingredients

  • 1 Booths lemon and coriander hummus
  • 4 falafels cut in half, warmed
  • 1 tub Booths tzatziki
  • 100g feta, cubed
  • 4 pitta breads, warmed and cut
  • 6 baby carrots, peeled
  • 4 celery, cut into batons
  • 4 baby cucumbers, cut in half lengthways
  • 4 radishes, halved
  • 1 tub Delphi Tabouleh
  • 1/2 jar stuffed vine leaves
  • 1/2 tub Booths chilli olives
  • 1/2 tub SunBlush® tomatoes
  • 1/2 jar Belazu black olive tapenade
  • 3 fresh figs, cut in half
  • 6 Booths medjool dates
  • 1/2 jar ricotta stuffed peppers jar ricotta stuffed peppers
  • Handful of fresh coriander or flat leaf parsley

Instructions

Method 

You will need a board or a platter and a few small bowls or ramekins.

  1. Place the bowls and ramekins on the board, arranging in a visually appealing way, and fill with dips and olives.
  2. Heat a griddle pan and warm the pittas through for a minute or so on either side. Using the same pan add a drizzle of oil and place the falafels in for a few minutes just so they are warmed through.
  3. Evenly distribute the vegetables next to the bowls, and fill in any gaps with the falafel, dates and figs.
  4. We recommend placing the Tabouleh in the centre and pairing the sliced cucumbers with the tzatziki, falafels with the lemon and coriander hummus, and stuffed vine leaves with black olive tapenade.
  5. Fill any leftover gaps with the warmed pittas and sprinkle with a few sprigs of fresh coriander or flat leaf parsley.
  6. Serve with hot honey blackened chicken and charred corn and crispy potato salad.

Chef’s Tip

Try drizzling a little olive oil over the pittas and sprinkle with salt and chopped rosemary for extra flavour.

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