Ingredients:

  • 450g high-quality store-bought hummus
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 340g roasted red peppers, jarred and drained
  • 60g toasted walnuts
  • 30ml pomegranate molasses
  • 1 tsp ground cumin
  • 4 Persian cucumbers, quartered lengthwise
  • 1 bunch radishes, halved
  • 150g cherry tomatoes on the vine
  • 150g mixed Castelvetrano and Kalamata olives
  • 170g marinated artichoke hearts, drained
  • 8 pieces canned dolmas (stuffed grape leaves) in olive oil
  • 200g feta cheese block
  • 250g halloumi cheese, sliced
  • 250g pita bread, warmed and cut into triangles
  • 1 tsp dried oregano
  • 1 tbsp honey

Instructions:

  1. Toast the walnuts. Place the 60g of walnuts in a dry skillet over medium heat for about 3 to 5 minutes until they smell intensely nutty and look golden. Note: Do not walk away; they burn in seconds.
  2. Create the red pepper dip. In a food processor, combine the 340g drained red peppers, toasted walnuts, 30ml pomegranate molasses, and 1 tsp ground cumin. Pulse until it forms a textured paste.
  3. Enhance the hummus. Place the 450g hummus in a small bowl and stir in 1 tbsp tahini and 1 tbsp lemon juice. Note: This adds a bright, professional zing to the base flavor.
  4. Prepare the fresh produce. Quarter the 4 Persian cucumbers lengthwise, halve the radishes, and keep the 150g cherry tomatoes on the vine for a rustic look.
  5. Assemble the anchors. Place the bowls of hummus and red pepper dip on opposite sides of your large platter to create visual balance.
  6. Sear the halloumi. Slice the 250g halloumi into 1cm thick pieces. Fry in a lightly oiled pan over medium high heat for 2 minutes per side until a deep golden crust forms and the cheese sizzles.
  7. Warm the pita. Heat the 250g pita bread in the oven or over a gas flame for 1 minute until soft and fragrant. Cut into triangles.
  8. Arrange the bulk items. Fan out the cucumbers, radishes, and 170g artichoke hearts around the dips. Add the 8 dolmas in a neat row or cluster.
  9. Add the cheeses and olives. Place the 200g feta block (drizzled with olive oil) and the warm halloumi onto the board. Scatter the 150g mixed olives into the remaining gaps.
  10. Final Flourish. Drizzle the 1 tbsp honey over the warm halloumi and sprinkle the 1 tsp dried oregano over the feta and hummus.