MEDITERRANEAN PLATTER

Serves 6 MARINATED MUSHROOMS 2 SmartPoints per serving

2 tbsp olive oil 2 tbsp red wine vinegar

200g closed-cup mushrooms, thinly sliced 2 tbsp fresh flat-leaf parsley, chopped 1 garlic clove, crushed

0 SmartPoints per serving

250g cherry tomatoes, halved Small handful fresh basil leaves, torn, plus extra leaves to serve

GARLIC & OREGANO LAMB 7 SmartPoints per serving

2 garlic cloves, crushed 400g lean lamb loin fillet 1 tsp dried oregano 2 tsp olive oil

PAN-FRIED HALLOUMI 3 SmartPoints per serving

2 tsp olive oil 180g light halloumi, cut into 6 slices

6 SmartPoints per serving

400g asparagus, trimmed and halved 120g tzatziki 100g lean ham slices 100g artichoke hearts in water, drained 50g prosciutto slices 60g black olives, in brine, drained 6 x 60g white pitta bread Lemon wedges TO PREPARE the mushrooms, whisk the oil and vinegar together in a bowl. Add the mushrooms, parsley and garlic and toss to combine. Season and marinate for 1 hour. Meanwhile, bring a pan of water to a simmer. Cook the asparagus for 2 minutes, then refresh under cold running water. Drain and set aside. Put the tomatoes in a bowl with the basil, season and set aside. For the lamb, rub the garlic over the meat, scatter over the oregano and season. Heat the oil in a frying pan over a medium-high heat. Sear the lamb for 3-4 minutes on each side for rare, or until cooked to your liking. Transfer to a plate, cover with kitchen foil and set aside for 5 minutes to rest before slicing. Heat the oil for the halloumi (in the same pan used for the lamb) over a medium heat. Cook the halloumi for 1 minute on each side, until golden. Cover with foil. Spoon the tzatziki into a bowl and arrange the ham, artichoke, prosciutto, olives and toasted pittas on a platter with the mushrooms, asparagus, tomatoes, lamb and halloumi. Serve with basil leaves and lemon.