Mediterranean Mezze Board
A colourful, crowd-pleasing mezze platter inspired by the Mediterranean coast. It brings together creamy hummus, refreshing tzatziki, zesty Shirazi salad, crispy falafel, and smoky roasted aubergine. Balanced in texture and flavour — creamy, crunchy, tangy, and warm — this dish celebrates shared dining, simple prep, and familiar favourites everyone loves, aligned with the Meet pillar.
- 55 min
- NOT TOO TRICKY
- 2
- SESAME, GLUTEN, MILK
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 520 kcal Calories
- 20 g Protein
- 55 g Carbohydrates
- 20 g Fat
- 6 g Fibre
- 7 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Chickpeas | 240 g | Drained | |
| Garlic clove | 1 each | ||
| Tahini | 4 tbsp | 20 ml | |
| Cumin | 2 tsp | 40 ml | |
| Lemon juice | 1/2 each | ||
| Ice cubes | 2-3 each | ||
| Olive oil | 2 tbsp | 10 ml | |
| Salt | |||
| Tzatziki | |||
| Freek-style-yogurt | 250 g | ||
| Cucumber | 1 each | ||
| Garlic clove | 1 each | ||
| Lemon | 1/2 each | Juice | |
| Dill | 15 g | ||
| Olive oil | |||
| Salt | |||
| Shirazi salad | |||
| Cucumber | 1 each | ||
| Tomatoes | 4 each | ||
| Red onion | 1 each | ||
| Parsley | 30 g | ||
| Lemon | 1 each | Juice | |
| Olive oil | |||
| Salt and pepper | |||
| Falafels (20 pcs) | |||
| Chickpeas | 200 g | Drained | |
| Parsley | 30 g | ||
| Mint | 15 g | ||
| Dill | 15 g | ||
| Onions | 1 each | ||
| Garlic cloves | 4 each | ||
| Cumin | 1 tbsp | 5 ml | |
| Coriander | 1 tbsp | 5ml | |
| Baking powder | 1/2 tsp | ||
| Sesame seeds | 2 tbsp | ||
| Oil for frying | |||
| Roasted Aubergines makes approx 6 slices | |||
| Aubergine | 1 each | ||
| Harissa | 1 tsp | 20 ml | |
| Pomegranate Molasses | 1 tsp | 20 ml | |
| Garlic clove | 1 each | ||
| Olive oil | 4 tbsp | 20 ml | |
| Salt, Pepper | 1 tbsp | 5ml | |
| water | |||
Method
-
Hummus:
- Blend chickpeas with 2–3 tbsp of their liquid until smooth.
- Add garlic, tahini, cumin, and lemon juice. Blend again.
- Add 1–2 ice cubes while blending to improve texture.
- Season with salt and drizzle with olive oil.
-
Tzatziki:
- Grate cucumber, salt lightly, and squeeze out water.
- Mix yoghurt with garlic, lemon juice, and dill.
- Season with salt and finish with olive oil.
-
Shirazi Salad:
- Finely dice cucumber, tomato, onion, and parsley.
- Mix all together and season with salt and pepper.
- Add lemon juice and olive oil before serving.
-
Falafel:
- Soak chickpeas overnight with baking soda.
- Drain and blend with herbs, onion, and garlic until coarse.
- Add spices and chill for 1 hour.
- Mix in baking powder and sesame seeds.
- Form small balls and deep fry at 180 °C for 3–4 minutes.
-
Roasted Aubergine:
- Mix harissa, molasses, garlic, olive oil, and water.
- Slice aubergine into rounds and coat with marinade.
- Roast at 190 °C for 10–15 minutes until soft.
- Brush with leftover marinade before serving.
-
Crudités & Flatbread:
- Crudités: red peppers, carrots, cherry tomatoes, gherkins, pickles, olives.
- Flatbread: 2 flatbreads, cut into quarters and lightly toasted before serving.
-
Assembly:
- On a large plate or wooden board, arrange:
- 4 falafels (2 per person)
- 2 flatbreads (cut in quarters)
- Crudités and pickles (gherkins, olives)
- Bowls of hummus and tzatziki
- 4 slices of roasted aubergine
- Drizzle with olive oil before serving.
- Serve fresh and slightly warm
- Pro Tip: Falafel - Can be prepared in batches ahead of time and frozen. - Alternatively, use a good-quality ready-made version.
