Easy Meze Plate Recipes

Steps:

• Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
• Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.

Steps:

• Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
• Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges.

Steps:

• Choose a few items from the list above and add to bowls, plates, and platters. Serve with beverages of choice.

Steps:

• Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties.
• Preheat a grill pan or grill to medium-high heat.
• Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side.
• In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat.
• On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita.

Steps:

• To make the dip, whizz the feta and yogurt in a food processor until smooth, then scrape into a serving bowl and chill.
• To serve, warm flatbreads or pitta and cook any nibbles, following pack instructions. Scrape hummus into a serving dish, scatter with the seeds and drizzle with oil. Scatter feta dip with chopped dill and a little black pepper. Separate chicory leaves and serve everything in the middle of the table.

Steps:

• Preheat a chargrill pan or bbq plate to medium-high heat.
• Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
• Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
• Stir the chopped mint into the ricotta and season with salt and pepper.
• Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
• Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
• To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.