Mezze Plate Recipe

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Photo: Mezze plate recipe

To Prep 6:25


160g wholemeal pita bread, toasted, to serve


520g (2 cups) natural yoghurt
1/2 tsp sea salt flakes
Extra virgin olive oil, to serve
Ground smoked paprika, to serve
Fresh continental parsley leaves, to serve

Spiced chickpea puree

2 x 440g cans chickpeas, rinsed, drained
125ml (1/2 cup) extra virgin olive oil
125ml (1/2 cup) fresh lemon juice
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 tsp ground cumin
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve

Parsley, feta & pine nut dip

2 bunches fresh continental parsley, leaves picked
1 garlic clove, crushed
80g (1/2 cup) toasted pine nuts, finely chopped
100g feta, chopped
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
Freshly ground black pepper
Toasted pine nuts, extra, to serve


Step 1 To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.

Step 2 To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

Step 3 To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.

Step 4 Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.


Prepare this recipe to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 15 minutes before serving.


Energy 2335kJ
Fat saturated 8.50g
Fat Total 44.00g
Carbohydrate sugars g
Carbohydrate Total 25.00g
Dietary Fibre 7.00g
Protein 15.00g
Cholesterol mg
Sodium mg

All nutrition values are per serve.

Australian Good Taste – February 2006 , Page 36
Recipe by Louise Pickford

Photography by Ben Dearnley

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