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  4. Mezze Platter With Flatbread

Mezze Platter With Flatbread

  • 30 mins
  • medium
  • 4
Recipe by
Saturday Kitchen

Ingredients

  • for aubergine and feta
  • 2 x aubergines, sliced lengthways
  • 2 tbsp olive oil
  • 1 tbsp pine nuts
  • 1 clove garlic, finely diced
  • 1 tbsp flat leaf parsley, finely chopped
  • 2 tbsp toasted panko breadcrumbs
  • 1 tbsp of golden raisins
  • 200g good quality feta cheese
  • 1 tsp whole mint leaves
  • for salad
  • 400g yellow beans
  • 400g green beans
  • 400g runner beans
  • 1 tbsp olive oil
  • 1 tsp red chilli, sliced
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 Lemon, zested
  • 1 tbsp mint leaves, torn
  • 1 tbsp parsley leaves, torn
  • 4 spring onions
  • 3 medium free range eggs
  • for chickpea salad
  • 2 tbsp olive oil
  • Pinch of chilli
  • Pinch cumin
  • 1 tsp Sumac
  • 250g dried chickpeas, soaked and cooked
  • 18 ripe cherry tomatoes cut in half
  • 2 spring onions, sliced
  • 1 bunch of parsley, finely chopped
  • 1 bunch of mint, finely chopped
  • 1 lemon, juiced
  • for flatbread
  • 250gms strong bread flour
  • ½ tsp salt
  • 1 tsp olive oil
  • 150ml warm water
  • 5g instant yeast
  • To serve
  • 200g thick yoghurt

Introduction

A specialist in Italian cooking, Angela Hartnett is well known for her collaborations with Gordon Ramsey and her numerous television appearances, and is patron of the York and Albany restaurant, London.

Method

Method for the aubergine and feta

  1. Pre-heat the oven to 200°C/ 400°F.
  2. Drizzle the oil over the aubergine and heat a grill pan. Place the aubergines on the grill and cook each side for 2 minutes and transfer to the oven for 4 minutes.
  3. Heat a medium frying pan and toast the pine nuts.
  4. In another pan add the olive oil and add the garlic, parsley and breadcrumbs add the pine nuts and golden raisins.
  5. Pour over the aubergines and finish with crumbled feta and mint leaves.

Method for the 3 bean salad with soft boiled eggs

  1. In a pan of boiling water add the green beans then a minute later add the yellow and runner beans, boil until cooked, drain and refresh.
  2. In another pan of boiling water cook the eggs for 5 minutes so they are soft peel and leave to one side.
  3. Heat a small frying pan and add the oil, once hot add the garlic and chilli and cook for 1 minute.
  4. Place the beans in a large glass bowl and finish with the rest of the olive oil, vinegar, mustard and lemon zest.
  5. Add the herbs and spring onions. And serve with the soft boiled eggs, halved on top.

Method for the chickpea salad

  1. In a medium frying pan sauté chilli, cumin and sumac powder to the pan and toast the spices and add the chick peas.
  2. Toast for a few minutes then when ready combine with other chopped ingredients and lemon juice.

Method for the flatbread

  1. Place the flour and salt in a food processor with a dough hook attachment and dissolve yeast in little water.
  2. Add the oil to the flour, salt and yeast and mix with dough hook and knead for 5 minutes and prove until doubled in size.
  3. Heat a cast iron pan and divide into balls and roll out and cook until bread has bubbled and crisp and coloured.

To serve

Place the Mezze in separate bowls or a large platter and serve with the flatbread and thick yoghurt.

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