Greek mezze platter

PREP: 15 minutes COOK: 15 minutes

Ingredients

Tropical fruit and almond cream cheese, to serve Assorted flatbread crackers, to serve

Mixed marinated olives, to serve

Dolmades, to serve

Dried figs, to serve WHIPPED FETA WITH LEMON AND HONEY:

200g Danish-style feta 100g cream cheese, at room temperature

70g (¼ cup) Greek-style yoghurt

1 tbsp olive oil, plus extra, to drizzle

1 lemon, rind finely grated, 1 tbsp juiced

2 tsp honey

Lemon and herb dukkah, to serve

HALOUMI AND ZUCCHINI SKEWERS:

200g packet haloumi, cut into 2cm cubes

3 zucchini, peeled into ribbons 1 tbsp finely chopped fresh oregano leaves

Pinch of dried chilli flakes (optional)

2 tbsp olive oil

1 tbsp fresh lemon juice 250g cherry truss tomatoes on the vine

Method

1. For the whipped feta with lemon and honey: Place the feta and cream cheese in a food processor and process until smooth.

2. Add the yoghurt, oil, lemon rind and juice, and honey. Process until combined. Spoon into a small serving bowl. Top with dukkah and drizzle over extra oil.

3. For the haloumi and zucchini skewers: Preheat a barbecue grill or chargrill pan on mediumhigh. Thread the haloumi onto 6 presoaked bamboo skewers and the zucchini onto another 6 presoaked bamboo skewers. Spray skewers with oil.

4. Place the oregano, chilli if using, oil and lemon juice in a bowl. Stir to combine.

5. Spray tomatoes with oil. Grill for 5-7 minutes or until softened. Grill skewers for 1-2 minutes each side or until haloumi is golden and zucchini is tender and lightly charred. Drizzle over oregano mixture. Serve immediately.

6. Assemble all ingredients on a board and serve.

TIP: We also added chargrilled lemon halves, halved qukes (baby cucumbers), red grapes, fruit and nut cheese, tzatziki and rosemary sprigs, to decorate.