Mezze Party Platter
Recipe / Naomi Sherman
Mezze, meaning appetiser or small plate, is the perfect fuss-free way to feed a crowd. Mix it up by using your favourite flavours and textures, or follow my guide exactly.
Serves: 10
Greek Eggplant Dip
180g marinated chargrilled eggplant, including marinade
1 tsp minced garlic
1 tbsp breadcrumbs
2 tbsp parsley, fi nely chopped
Olive oil
Tzatziki
1 cup grated cucumber, squeezed well to remove juice
1 cup Greek yoghurt
Zest & juice ½ lemon
1 clove garlic, minced
½ tsp salt
1 tsp chopped parsley
1 tbsp chopped dill
Platter
1 cup tabbouleh
10 dolmades, fresh or tinned
440g marinated artichokes, halved
250g baby cucumbers, cut into spears
250g cherry tomatoes
4 pita breads, lightly toasted & cut into wedges
110g olives, mixed
200g feta, cubed
Dried fruit (optional)
Fresh herbs, to serve (optional)
1. Place the eggplant dip ingredients into a small food processor and pulse until just combined. The final texture is completely up to you, I like mine a bit chunky but you can blend to your liking. Spoon into a dish and add a drizzle of olive oil.
2. Place the tzatziki ingredients into a bowl and mix until well combined. Spoon into a serving dish.
3. Add the tabbouleh to a small bowl and start fi lling your board.
4. On a large serving board, place the dishes of dip and tabbouleh wherever you would like.
5. Lay out the dolmades and the artichoke hearts, then the cucumber spears and the tomatoes.
6. Fill in the gaps with the pita wedges, olives and feta cubes. You can also add optional dried fruit and/or lemon wedges.
7. Finish the platter by placing sprigs of fresh herbs to garnish.
Mediterranean Chicken Bake
Recipe / Lisa Holmen
Transport your taste buds to a Greek island with this easy yet delicious tray bake. It’s perfect for small- and large-scale entertaining and easy to prep in advance. Let the chicken marinate for at least two hours for the most succulent, flavourful taste. If you’re low on time, just 15 minutes will be enough.
Serves: 4–6
Marinade
3 tbsp extra-virgin olive oil Juice 1 lemon1 tbsp balsamic vinegar2 cloves garlic, minced1 tbsp dried oregano½ tsp paprikaSalt & pepper, to seasonExtra-virgin olive oil6 chicken thighs1 red capsicum, deseeded & diced1 yellow capsicum, deseeded & diced1 red onion, cut into thick wedges#250g cherry tomatoes100g kalamata olives, pitted1 lemon, cut into wedgesSmall handful fresh thymeSalt & pepper, to season125g feta
