Easy meze plate
- Preparation and cooking time
- Serves 4
A Middle Eastern-inspired starter, ideal for al fresco entertaining
- STEP 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.
- STEP 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.
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.