Sharing Platter Recipe

Prepare dips

If using store-bought hummus and tzatziki, transfer each to small serving bowls. If making quick hummus: blend 1 can ( drained) chickpeas with 2 tbs tahini, 1 tbs lemon juice, 1 garlic clove, 2 tbs olive oil and salt to taste until smooth; adjust with water to reach 1 cup. Chill until ready to serve.

Place marinated olives in a small bowl and scatter cubed or crumbled feta beside the dips. Arrange roasted red pepper slices next to the cheese.

Roast baby potatoes

Preheat oven to 220°C (430°F). Halve any larger baby potatoes so pieces are uniform. Toss potatoes with 2 tbs olive oil, smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 25–30 minutes until golden and tender, turning once halfway through.

Cook kofta

If using pre-made mini kofta, grill or pan-fry over medium-high heat for 3–4 minutes per side until browned and cooked through (internal temp 70°C/160°F for mixed meats). Brush with 1 tsp olive oil while cooking to keep moist. If using raw homemade kofta, shape into 8 small skewers and follow the same cooking time, adjusting until cooked through.

Grill halloumi and warm flatbread

Heat a nonstick skillet or grill pan over medium-high heat. Brush halloumi slices with 1 tsp olive oil and grill 1.5–2 minutes per side until golden and marked. Wrap flatbread in foil and warm in the oven for 5–8 minutes or char briefly in the same grill pan (30–45 seconds per side) until slightly crisp and warmed.

While hot items cook, toss mixed salad leaves with cucumbers and cherry tomatoes in a bowl. Dress lightly with 1 tbs olive oil, a squeeze of lemon and a pinch of salt and pepper to taste.

Pluck mint leaves from stems and have lemon wedges and pomegranate seeds (if using) ready for garnish.

Toast pine nuts in a small dry skillet over medium heat, stirring frequently, 2–3 minutes until fragrant and lightly browned. Set aside to cool. Drain pickled vegetables and place in a small bowl.

Select a large wooden board or platter. Arrange the dips (hummus and tzatziki) in separate small bowls across the platter so guests can reach them easily.

Cluster the roasted baby potatoes, grilled kofta skewers, and halloumi slices in groups around the dips. Place warmed flatbread wedges near the dips for easy dipping.

Add the salad of mixed leaves, cucumber and cherry tomatoes to one side of the board. Scatter marinated olives, roasted red peppers and feta in open spaces to create color contrast.

Sprinkle toasted pine nuts (or chopped almonds) and pomegranate seeds over appropriate areas, tuck lemon wedges and mint sprigs around the platter, and place pickled vegetables in a small bowl on the board.

Finish with a drizzle of 1 tbs extra virgin olive oil over the halloumi and a light grind of black pepper over the whole platter. Provide forks, small plates and napkins and serve immediately.