Mezze Board Recipe

Prepare vegan 'lamb'

Heat 1 tbs olive oil in a large non-stick skillet over medium heat. Add the finely chopped onion and sauté 5–6 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the vegan ground lamb substitute. Cook, breaking up any lumps, until lightly browned, about 6–8 minutes.

Stir in the tomato paste, ground cumin, ground coriander, smoked paprika, cinnamon, sumac (if using), salt and pepper. Cook 1–2 minutes to bloom the spices. Add the lemon juice and 2 tbs water, reduce heat to medium-low and simmer 3–4 minutes until mixture is fragrant and slightly saucy. Stir in the chopped parsley, taste and adjust seasoning. Keep warm on very low heat or transfer to a small serving bowl.

Cook halloumi soldiers

Slice the halloumi into 1.5 cm (about 1/2 inch) thick sticks (soldier shape). Heat 1 tbs olive oil in a skillet over medium-high heat. Add halloumi sticks in a single layer and fry 1.5–2 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towel. Keep warm and ready to serve.

Place the mixed olives in a small serving bowl. Add the drained sundried tomatoes. Drizzle 2 tbs extra virgin olive oil, sprinkle fresh oregano or thyme (if using) and crack in the black pepper. Toss gently to combine. Let sit at room temperature so flavors meld.

Transfer the tomato-chilli chutney to a small serving dish. In a separate small bowl, stir the yogurt with lemon zest and a tiny pinch of salt to make a bright dipping sauce. Place both on the board.

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 1 tbs olive oil and immediately add the padron peppers in a single layer. Toss or shake the pan occasionally and blister peppers 4–6 minutes until charred in spots and softened. Transfer to a bowl, sprinkle with coarse sea salt and serve with lemon wedges for squeezing.

Warm the flatbreads: brush lightly with 1 tbs olive oil and warm in a 200°C/400°F oven for 4–6 minutes or heat briefly in a dry skillet until pliable and slightly charred. Stack and wrap in a clean towel to keep warm.

Assemble the board: on a large platter or board, arrange bowls with the spiced vegan 'lamb', olives & sundried tomatoes, chutney and yogurt dip. Fan out the halloumi soldiers, pile the blistered padron peppers, scatter extra sundried tomatoes, tuck in lemon wedges and sprinkle chopped parsley over the halloumi and flatbreads. Serve immediately so halloumi and peppers stay warm.