Vegetarian Mezze Grazing Board

Serves 10-12



250g Feta

¼ cup Greek-style yoghurt 2 tbsp lemon juice

2 tbsp olive oil

3 oregano sprigs


1 cup frozen peas

2 x 400g cans chickpeas, rinsed

and drained

1 shallot, chopped

¼ cup flat-leaf parsley

1 garlic clove

2 tbsp tahini

1 tbsp dried mint

1 tbsp ground cumin

1 tbsp ground coriander

2/3 cup plain flour

¼ tsp bicarbonat­e soda

⅓ cup sesame seeds

2 tbsp olive oil, to brush


2 tbsp extra virgin olive oil 250g kefalograv­iera (saganaki)

cheese, cut into 1.5cm thick slices 1 tbsp red wine vinegar

1 tbsp honey

1 tsp chilli flakes


300g store-bought vegetarian


250g store-bought hummus ½ cup pitted olives

1 tbsp finely chopped dill 250g store-bought roasted

beetroot dip

Baby carrots, scrubbed, to serve Pita bread, toasted to serve Sesame bagels, to serve Dukkah flatbread, to serve

For the whipped Feta dip,

combine Feta, yoghurt, lemon juice and 2 tbsp oil in a blender and blend until smooth. Place in a bowl. Serve topped with oregano.

For the vegan pea falafels, place peas, chickpeas, shallot, parsley, garlic, tahini, mint, cumin and coriander in a food processor. Process until just combined. Add flour and bicarbonat­e soda. Process until mixture is almost smooth. Transfer to a bowl. Cover. Refrigerat­e for 15 minutes. Using damp hands, roll into 1 tbsp balls and roll in sesame seeds. Place on a baking tray lined with non-stick baking paper. Preheat oven to 200°C (180°C fan forced) Lightly brush with oil, place on one large baking tray lined with non-stick baking paper and bake for 20 minutes, turning halfway or until golden, set aside to cool.

For the honey saganaki cheese, heat oil in a large, non-stick frying pan over medium heat. Add the cheese and cook for 1 minute. Turn, add the vinegar and honey and cook for a further minute. Serve warm topped with chilli and pepper.

To assemble, place the whipped Feta dip, vegan pea falafels and honey saganaki cheese on a board with dolmades, hummus, olives topped with dill, beetroot dip, and carrots. Serve with pita, bagels and flatbreads.


Once cooked, store falafels in the fridge for 5 days in an airtight container lined with paper towels.

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