Easy mezze plate

Prep: 10 mins

Easy

Serves 4
A Middle East-inspired starter - ideal for an alfresco supper

Nutrition and extra info

Nutrition: per serving

  • kcal483
  • fat31g
  • saturates7g
  • carbs34g
  • sugars1g
  • fibre2g
  • protein17g
  • salt3.76g
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Ingredients

  • 280g jar marinated artichoke hearts in oil, drained
  • handful flat leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g feta cheese, roughly chopped
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g bag wild rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 85g pack Serrano or Parma ham
  • focaccia or flatbread, toasted or griddled

Method

  1. 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.

  2. Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.

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Comments (1)

meestasmeeth's picture
5

Lovely, some of my favourite things as ingredients. Nice using flatbreads done on the BBQ, mmmm

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