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Mediterranean Platter

Created by Abi Burns, our Home Cook of the Year Finalist back in 2012, these tasty nibbles are perfect for picnics and parties. Everyone will love the chickpea patties, filo feta rolls, baked aubergine and toasted pitta bread with Tahini dip – a truly inventive dish to wow your guests and recipes you will want to make over and over again.

Ingredients

Make the Chickpea patties

  • 2x400g tin chick peas, rinsed and drained
  • 1 bunch spring onions, chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp harrisa paste
  • 2tbsp flat leaf parsley
  • 2tbs plain flour
  • 1egg, beaten
  • (olive for frying later)


Backed Aubergine

  • 1 aubergine
  • olive oli
  • 1tbsp Pine nuts
  • 1 sbsp fresh thyme

Filo feta rolls

  • 1 packet filo pastry, thawed if frozen
  • 1 pack of spinach )c350-400g) washed and dried
  • 1 pack (c200g) feta cheese crumbled
  • 4-5 spring onions, finely chopped
  • 2 tsp fresh drill
  • 1 tsp freshly grated nutmeg
  • 2 small eggs beaten
  • olive oil


Tahini dip

  • 3tbsp tahini
  • 1-2 cloves garlic, crushed
  • Juiceof 1-2 lemons
  • Parsley


Toasted pitta

  • 4 pitta breads
  • 2 tbsp sesame seeds
  • 2tbsp poppyseeds
  • 6 tbsp olive oil

Preparation method

  1. Make the chickpea patties

    Pat the chickpeas dry with kitchen paper. Tip into food processor, l and stir in harrisa, chopped parsley, egg and flour. Season and mialong with the onion garlic and spices and process well. Transfer to bowx well. 

    (leave in fridge to firm while making the baked aubergine filo feta rolls)
  2. Baked aubergine

    Slice the aubergine 1 cm thick length ways. Place on a lightly oiled baking tray and brush with moreolive oil. Sprinkle with copped thyme and season. Bake for 20 mins or until tender, scattering nuts over for 5 mins. Leave to cool. 

    (while aubergine is baking, make feta rolls.)
  3. Filo feta rolls

    Saute the onions in olive oil. Shred spinach, removing any large stalks and add to onions. Season and cook for 10 mins. Drain any excess liquid off. Add feta cheese, eggs, nutmeg and dill and stir. Remove from heat. Unfold filo pastry and brush one sheet lightly with olive oil, place another sheet ontop and lightly brush with oil.

    Cut the double layered pastry into strips about 10cm wide (a pizza cutting wheel is ideal). The pastry I use is about 48cm wide- making 4 strips- by 25cm but the size of the strips will depend on the dimensions of the filo sheets (this recipe is very forgiving so exact size is not important). 

    Place Heaped tsp of filling near one end. Fold the edge over the filling and then roll to make a cigar shape, tucking in sides. repeat with more pastry to make about a dozen rolls. Transfer to oiled baking tray/s and bake for around 20 mins until golden. The rolls are served warm but can also be reheated from cold.

    (While the filo rolls and aubergine is cooking, make the toasted pitta breads and tahini dip.)
  4. Tahini Dip
    Combine with garlic, lemon and oil in a blender, mixing until creamy paste. If too thick, reduce with water. Season and garnish with parsley. 

    Toasted pitta

    Split the pitta breads . Mix the sesame and poppyseeds with the oil. Brush mixture over the cut side of pitta. Grill until golden before leaving to cool and breaking into peices. 

    Shape and fry the chickpea patties

    Take the mix from tfridge and shape into a dozen patties with floured hands. Heat a thin layer of oil in a nons-stickpan add the cakes in several batches, quickly frying for around 2 mins on each side until golden. Drain on kitchen roll. 

    Serve the chickpea patties, filo rolls, aubergine and toasted pitta with the dip.

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