Meze Board Recipe
2 fresh pita breads and Greek marinated olives served with your choice of; Tzatziki (V) Greek yoghurt, mint, garlic and cucumber. or Spicy Feta Dip (V) (N) Spicy red pepper & feta with walnuts and paprika.
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Ingredients
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Pita & Bread
Greek marinated olives
Tzatziki (V) — Greek yoghurt, mint, garlic & cucumber
Spicy Feta Dip (V) (N) — spicy red pepper & feta with walnuts & paprika
To finish & serve
Method
Pita & Bread
Preheat oven to 200°C (400°F). Lightly brush both sides of the pita breads with 2 tbs olive oil and sprinkle with 1 tsp sea salt. Place on a baking tray and warm for 5–7 minutes until golden and slightly crisp at the edges. Keep warm wrapped in a clean towel.
Greek marinated olives
In a small bowl, crush 2 garlic cloves lightly with the side of a knife. Add 200 g mixed olives, 2 tbs olive oil, 1 tsp dried oregano, 1 tsp lemon zest, 1 tbs lemon juice and 1 tsp cracked black pepper. Toss to combine. Let marinate at room temperature for at least 15 minutes (can be made several hours ahead and refrigerated). Bring to room temperature before serving.
Tzatziki (V) — Greek yoghurt, mint, garlic & cucumber
Grate the half cucumber on the large holes of a box grater. Squeeze the grated cucumber in a clean kitchen towel or fine sieve to remove excess water (important to avoid a runny dip).
In a medium bowl combine 250 g Greek yoghurt, the squeezed grated cucumber, 1 minced garlic clove, 2 tbs finely chopped fresh mint, 1 tbs olive oil, 1 tsp lemon juice, 1/2 tsp sea salt and 1/4 tsp black pepper. Mix until smooth and taste; adjust seasoning.
Chill the tzatziki for at least 10 minutes to let flavors meld. Before serving, give it a quick stir and drizzle a little olive oil on top and a few mint leaves for garnish.
Spicy Feta Dip (V) (N) — spicy red pepper & feta with walnuts & paprika
Toast 30 g walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant; cool slightly.
In a food processor combine 200 g crumbled feta, 2 drained roasted red peppers, toasted walnuts, 1 tsp smoked paprika, 1/2 tsp red chili flakes, 1 tbs olive oil, 1 tsp lemon juice and 1/4 tsp black pepper. Pulse until smooth but still slightly textured (scrape down sides and pulse again as needed). If too thick, add up to 1 tsp water or olive oil to loosen.
Taste and adjust heat or lemon as desired. Transfer to a serving bowl and drizzle with a little olive oil and a light dusting of smoked paprika.
To finish & assemble
Serve immediately, instructing guests to tear pita, dip into tzatziki or spicy feta, and squeeze lemon over olives or bread as desired.