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Greek mezze platter recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grill veggies, top with cheese, serve with store-bought accompaniments for a quick and delicious vegetarian BBQ feast.
Ingredients:
  • Dried figs, to serve
  • Tropical fruit and almond cream cheese, to serve
  • Assorted flatbread crackers, to serve
  • Mixed marinated olives, to serve
  • Dolmades, 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
Instructions:
  • Combine the feta and cream cheese in a food processor and blend until creamy.
  • Combine the yoghurt, oil, lemon rind, lemon juice, and honey in a food processor until smooth. Transfer the mixture to a small serving bowl and garnish with dukkah. Finish by drizzling extra oil on top.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Skewer the haloumi on 6 pre-soaked bamboo skewers and the zucchini on another 6 pre-soaked bamboo skewers. Lightly spray the skewers with oil.
  • Combine oregano, chili (if using), oil, and lemon juice in a bowl. Mix well.
  • Coat tomatoes with oil and grill until softened, about 5-7 minutes. Grill skewers for 1-2 minutes on each side until haloumi is golden and zucchini is tender and lightly charred. Drizzle with oregano mixture and serve immediately.
  • Arrange all ingredients on a platter for a beautiful presentation.

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