Mediterranean Mezze Platter

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.
- Place the bowls and ramekins on the board, arranging in a visually appealing way, and fill with dips and olives.
- 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.
- Evenly distribute the vegetables next to the bowls, and fill in any gaps with the falafel, dates and figs.
- 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.
- Fill any leftover gaps with the warmed pittas and sprinkle with a few sprigs of fresh coriander or flat leaf parsley.
- 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.