Mezze platter

Name: Mezze platter
Yield: Serves 8
Cuisine: Greek recipes
Ingredients: 16 slices Serrano or Parma ham; 150g tub mixed olives; For the tomato bread; 1 loaf crusty sourdough bread or ciabatta; 4 tbsp extra-virgin olive oil; 1 large garlic clove; 6 ripe tomatoes, roughly chopped; For the lemon and oregano halloumi; 3 tbsp extra-virgin olive oil; Juice of 1 small lemon; 2 tbsp chopped fresh oregano; 2 x 250g packs halloumi

Easy
April 2009

Easy
April 2009

Serves 8
Takes 20 min to make, 5 min to cook, plus infusing

It’s really worth picking up some good ham, olives and bread from your local deli to make this quick, tasty starter.

Dairy-free recipes

Nutrition: per serving

Calories: 431kcals
Fat: 31.1g (13.3g)
Protein: 22g
Carbohydrates: 22.g (3.1g)
Salt: 2.5g

Nutrition: per serving

Calories: 431kcals
Fat: 31.1g (13.3g)
Protein: 22g
Carbohydrates: 22.g (3.1g)
Salt: 2.5g

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Ingredients

16 slices Serrano or Parma ham
150g tub mixed olives

For the tomato bread

1 loaf crusty sourdough bread or ciabatta
4 tbsp extra-virgin olive oil
1 large garlic clove
6 ripe tomatoes, roughly chopped

For the lemon and oregano halloumi

3 tbsp extra-virgin olive oil
Juice of 1 small lemon
2 tbsp chopped fresh oregano
2 x 250g packs halloumi

16 slices Serrano or Parma ham
150g tub mixed olives

For the tomato bread

1 loaf crusty sourdough bread or ciabatta
4 tbsp extra-virgin olive oil
1 large garlic clove
6 ripe tomatoes, roughly chopped

For the lemon and oregano halloumi

3 tbsp extra-virgin olive oil
Juice of 1 small lemon
2 tbsp chopped fresh oregano
2 x 250g packs halloumi

Method

For the tomato bread, heat a griddle pan until hot. Cut the bread into thin slices, brush with a little of the olive oil and griddle for a few minutes each side until charred and golden. Rub the peeled garlic clove over 1 side of the griddled bread and arrange on a serving platter.
Place the chopped tomatoes in a bowl and toss with 2 tbsp olive oil, a pinch of salt and plenty of ground black pepper. Spoon over the griddled bread slices and drizzle with the remaining olive oil.
For the halloumi, mix the olive oil with the lemon juice and oregano in a bowl and set aside to infuse.
Slice the halloumi into lengths and place in the hot griddle pan you used to cook the bread. Cook for 1 minute each side, until marked golden with griddle marks, then transfer to a serving plate. Drizzle with the infused olive oil, sprinkle with a little sea salt and plenty of black pepper and serve with the tomato bread, ham and olives.

Method

For the tomato bread, heat a griddle pan until hot. Cut the bread into thin slices, brush with a little of the olive oil and griddle for a few minutes each side until charred and golden. Rub the peeled garlic clove over 1 side of the griddled bread and arrange on a serving platter.
Place the chopped tomatoes in a bowl and toss with 2 tbsp olive oil, a pinch of salt and plenty of ground black pepper. Spoon over the griddled bread slices and drizzle with the remaining olive oil.
For the halloumi, mix the olive oil with the lemon juice and oregano in a bowl and set aside to infuse.
Slice the halloumi into lengths and place in the hot griddle pan you used to cook the bread. Cook for 1 minute each side, until marked golden with griddle marks, then transfer to a serving plate. Drizzle with the infused olive oil, sprinkle with a little sea salt and plenty of black pepper and serve with the tomato bread, ham and olives.