Easy meze plate
- Merrilees Parker
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Serves 4
Easy
Prep: 10 mins
A star rating of 4.3 out of 5.3 ratingsRate
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A Middle Eastern-inspired starter, ideal for al fresco entertaining
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
- kcal483
- fat31g
- saturates7g
- carbs34g
- sugars1g
- fibre2g
- protein17g
- salt3.76g
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Method
-
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.
RECIPE TIPS
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.
Recipe from Good Food magazine, August 2005
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A star rating of 4.3 out of 5.3 ratings
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