Meze-style sharing board
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- More effort
- Serves 6 - 8
Ingredients
For the labneh balls
- 450g full-fat Greek yogurt
- 2 tbsp sumac or za’atar (or use a mixture of lemon zest and chilli flakes)
For the cauliflower & feta fritters
- 1 small cauliflower
- 125g plain flour
- 100g feta, crumbled
- small handful of parsley, finely chopped
- a few mint sprigs, leaves picked and finely chopped
- 1 tsp ground cumin
- 1 tsp Aleppo chilli flakes or 1⁄2 tsp regular chilli flakes
- ½ tsp baking powder
- 2 eggs, beaten
- 4 tbsp sunflower oil
For the roasted carrot & tahini salad
- 750g mixed heritage or rainbow carrots, halved or quartered lengthways if thick
- 4 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp za’atar
- 2 tbsp tahini
- ½ lemon, juiced
- small handful of coriander leaves
- 2 tbsp pomegranate seeds
To serve
- falafel, halved or whole radishes, large salad onions, halved baby cucumbers, halved or quartered figs, flatbreads and pistachios
Method
- STEP 1
For the labneh balls, mix the yogurt with ½ tsp fine sea salt. Line a sieve with a square of muslin or cheesecloth, spoon the yogurt into the middle of the square, bring the ends up to enclose it and tie to secure. Set the sieve over a bowl with one or two cans on top to weigh it down, and chill for 2-3 hrs. Once drained and firm, scoop tablespoons of the labneh and roll into small balls using wet hands. Set aside on a plate. Tip the sumac onto a shallow plate and gently roll the labneh balls in it to coat. Transfer to a clean plate and chill until needed.
- STEP 2
For the fritters, remove and discard the cauliflower stem, then break the cauliflower into florets. Break any larger florets into small pieces so all are roughly the same size. Cook in a large pan of boiling water for 3-4 mins until tender. Drain well, reserving a mugful of the cooking water, and leave to steam-dry for 10 mins. Tip the flour, feta, herbs, spices, baking powder, 1 tsp fine sea salt and some black pepper into a large bowl. Mix to combine, then pour in the eggs and 3 tbsp of the reserved cooking water. Stir together to make a batter – the mixture should be slightly thick. Gently fold in the cooked cauliflower florets.
- STEP 3
Heat the oil in a large non-stick frying pan and fry heaped tablespoons of the mixture for 3-4 mins on each side until browned. Flip over and repeat until golden and cooked through. (You’ll need to do this in batches.) Keep the cooked fritters warm in a low oven.
- STEP 4
For the salad, heat the oven to 200C/180C fan/gas 6. Toss the carrots with 2 tbsp of the olive oil on a large baking tray and season well. Arrange in a single layer, then roast for 20-25 mins until almost tender and lightly golden. Pour over the maple syrup and za’atar, and stir well to combine. Return to the oven for another 5-10 mins until the carrots are caramelised and tender. Meanwhile, combine the tahini with the lemon juice and remaining olive oil. Season to taste.
- STEP 5
To assemble the board, tip the roasted carrots into a serving bowl, drizzle with the tahini dressing and scatter over the coriander and pomegranate seeds. Put this in the middle of a round serving board or plate, then arrange the labneh balls and fritters around it, along with a bowl of falafel and radishes, large salad onions, baby cucumbers and figs. Serve with flatbreads and pistachios on the side.
