Easy mezze plate
A Middle East-inspired starter - ideal for an alfresco supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
- Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
- Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.
Make an extra dip
For a white bean purée, whizz together a drained 400g can cannellini beans, 2 crushed garlic cloves, juice 1 lemon, 3 tbsp olive oil and some grated parmesan.
Per serving
483 kcalories, protein 17g, carbohydrate 34g, fat 31 g, saturated fat 7g, fibre 2g, sugar 1g, salt 3.76 g
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2660/
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Ingredients
- 280g jar marinated artichoke hearts in oil, drained
- handful flat leaf parsley
- 100g feta cheese , roughly chopped
- juice 1 lemon
- 5 tbsp olive oil
- 100g bag wild rocket
- 85g pack Serrano or Parma ham
- focaccia or flatbread, toasted or griddled
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Ingredients
- 280g jar marinated artichoke hearts in oil, drained
- handful flat leaf parsley
- 100g feta cheese , roughly chopped
- juice 1 lemon
- 5 tbsp olive oil
- 100g bag wild rocket
- 85g pack Serrano or Parma ham
- focaccia or flatbread, toasted or griddled
Per serving
483 kcalories, protein 17g, carbohydrate 34g, fat 31 g, saturated fat 7g, fibre 2g, sugar 1g, salt 3.76 g
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08 July 2010
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14 November 2011
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