Mezze party platter

Name: Mezze party platter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 4 large eggs; 1 tsp cumin seeds; 1 tsp coriander seeds; 150 g red chicory, leaves pulled apart; 150 g baby topped carrots, scrubbed; 1 large cucumber, cut into batons; 180 g The Levantine Table Herby Labneh Yogurt Dip; 1 unwaxed lemon, zest of all, juice of ½; 1 tsp dried oregano, plus extra to serve; 3 tbsp extra virgin olive oil, plus extra for drizzling; 150 g olives (such as Nocellara or Kalamata); 2 tsp zaatar; 2 tsp pul biber; 200 g feta, broken into chunks; 2 tsp dukkah; 2 The Levantine Table 2 Handstretched Flatbreads

This platter from Sabrina Ghayour is a great thing to make for any – and every – special occasion, because you can vary what goes into it depending on what you’ve got and what the event calls for. Plus, the only cooking involved is the eggs, which can be done a few hours in advance.

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Vegetarian

Serves6
CourseSnack
Prepare20 mins
Cook10 mins
Total time30 mins

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4 large eggs
1 tsp cumin seeds
1 tsp coriander seeds
150g red chicory, leaves pulled apart
150g baby topped carrots, scrubbed
1 large cucumber, cut into batons
180g The Levantine Table Herby Labneh Yogurt Dip
1 unwaxed lemon, zest of all, juice of ½
1 tsp dried oregano, plus extra to serve
3 tbsp extra virgin olive oil, plus extra for drizzling
150g olives (such as Nocellara or Kalamata)
2 tsp zaatar
2 tsp pul biber
200g feta, broken into chunks
2 tsp dukkah
2 The Levantine Table 2 Handstretched Flatbreads

Bring a small pan of water to the boil, then carefully lower in the eggs and boil for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of iced water. Once cool enough to handle, peel; set aside. Meanwhile, in a small pan, toast the cumin and coriander seeds over a medium heat for a few minutes until they release their scent. Tip into a pestle and mortar, then lightly grind without making them too fine; set aside.
Arrange the chicory leaves, carrots and cucumber on a large platter or tray. In a small bowl, stir together the labneh dip, lemon zest and oregano. Season, then drizzle with about ½ tbsp olive oil and a little extra oregano; add to the platter or tray. In another small bowl, mix the olives with 1 tsp each of the zaatar and pul biber; add to the platter or tray. In a third small bowl, mix together the feta with the remaining zaatar and pul biber, plus 1½ tbsp oil, then put on the platter or tray. Cut the eggs in ½ and sprinkle over the dukkah; season and drizzle with ½ tbsp oil, then add to the platter or tray.
Drizzle the lemon juice over the carrots and cucumber, sprinkle with the toasted cumin and coriander, then season and drizzle over a little oil. Cut each flatbread into 8 and toast or grill until golden before drizzling over the final ½ tbsp olive oil and serving alongside the platter.