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Middle-Eastern inspired platters for casual entertaining

Baked feta with sumac & grapes

Serves 6- 8 as a starter Prep 10 mins ■ ■

Cook 35 mins

■

1 small red onion, halved and sliced 2 tbsp red wine vinegar

1 tsp golden caster sugar

350g red grapes, left on the stalk

in small bunches

2 tbsp olive oil

2 tsp sumac (see below)

1/ small pack dill, chopped

2

2 x 250g blocks vegetarian feta sesame flatbreads (right) or crusty bread,

to serve (optional)

1 Put the red onion in a bowl and add the vinegar, sugar and a pinch of salt. Massage everything together with your fingers for 1 min – this will slightly pickle the onion. Heat the oven to 200C/180C fan/gas 6.

2 Scrunch up a sheet of baking parchment and use it to line a gratin dish. Add the grapes, drizzle over 1 tbsp olive oil, 1 tsp sumac, most of the dill and some seasoning, then toss everything to coat. Nestle the blocks of feta in among the grapes, then scatter over the onions and any of the pickling vinegar, the remaining oil and sumac. You can now leave this in the fridge for up to 24 hrs, or bake straight away.

3 Bake for 30-35 mins until the feta is browning and the grapes look juicy. Scatter over the remaining dill, then serve in the middle of the table with bread for scooping up the cheese, grapes and juices.

PER SERVING (8) 218 kcals, fat 15g, saturates 9g, carbs 9g, sugars 9g, fibre 1g, protein 10g, salt 1.5g

Sesame flatbreads

These are surprisingly easy, but if you are pushed for time, just buy some crusty bread or naan.

Makes 6 Prep 25 mins ■ ■

Cook 45 mins

■

300g self-raising flour, plus

extra for dusting

250g natural yogurt (buy a 500g pot

and save the rest for the meatballs) 4 tbsp sesame seeds

1-2 tbsp vegetable oil

1 Tip the flour into a large bowl and add

1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it’ll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Roll each piece into a flatbread about 0.5cm thick. 2 Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for

2-3 mins until bubbles appear on the surface and the underneath is brown. Turn and cook for another 2 mins, then transfer to a plate. Repeat with the other flatbreads. Wrap in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

PER FLATBREAD 265 kcals, fat 7g, saturates 2g, carbs 41g, sugars 3g, fibre 3g, protein 8g, salt 1.3g

Tip Platter parties are perfect for bring-a-dish suppers with friends if you want to share the cooking. Most of this can be prepared 24 hours ahead!