Name: Greek mezze platter recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: Tropical fruit and almond cream cheese, to serve; Assorted flatbread crackers, to serve; Mixed marinated olives, to serve; Dolmades, to serve; Dried figs, to serve; 200g Danish-style feta; 100g cream cheese, at room temperature; 70g (1/4 cup) Greek-style yoghurt; 18.20 gm olive oil, plus extra, to drizzle; 1 lemon, rind finely grated, 20.00 ml juiced; 14.40 gm honey; Lemon and herb dukkah, to serve; 200g packet haloumi, cut into 2cm cubes; 3 zucchini, peeled into ribbons; 20.00 ml finely chopped fresh oregano leaves; Pinch of dried chilli flakes (optional); 36.40 gm olive oil; 21.00 gm fresh lemon juice; 250g cherry truss tomatoes on the vine

Greek mezze platter recipe

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Fire up the grill for a cheesy summer spread that's easy and vegetarian-friendly. Just top with store-bought goodies and enjoy!

Ingredients:

Tropical fruit and almond cream cheese, to serve
Assorted flatbread crackers, to serve
Mixed marinated olives, to serve
Dolmades, to serve
Dried figs, to serve
200g Danish-style feta
100g cream cheese, at room temperature
70g (1/4 cup) Greek-style yoghurt
18.20 gm olive oil, plus extra, to drizzle
1 lemon, rind finely grated, 20.00 ml juiced
14.40 gm honey
Lemon and herb dukkah, to serve
200g packet haloumi, cut into 2cm cubes
3 zucchini, peeled into ribbons
20.00 ml finely chopped fresh oregano leaves
Pinch of dried chilli flakes (optional)
21.00 gm fresh lemon juice
250g cherry truss tomatoes on the vine

Instructions:

Combine feta and cream cheese in a food processor; blend until smooth.
Combine yoghurt, oil, lemon rind and juice, and honey in a food processor until smooth. Transfer the mixture to a small serving bowl and sprinkle with dukkah. Finish by drizzling extra oil on top.
Preheat a barbecue grill or chargrill pan to medium-high. Skewer the haloumi on 6 soaked bamboo skewers and the zucchini on another 6 soaked skewers. Lightly spray with oil.
Combine oregano, chili (if using), oil, and lemon juice in a bowl, stirring together.
Coat tomatoes with oil, then grill until softened, about 5-7 minutes. Grill skewers for 1-2 minutes per side until haloumi is golden and zucchini is tender and lightly charred. Finish by drizzling with oregano mixture and serve right away.
Arrange all ingredients beautifully on a platter for a visually stunning presentation before serving.

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