Mezze plate

Preparation Time 30 minutes

Ingredients (serves 8)
* 160g wholemeal pita bread, toasted, to serve
Labneh
* 520g (2 cups) natural yoghurt
* 1/2 tsp sea salt flakes
* Extra virgin olive oil, to serve
* Ground smoked paprika, to serve
* Fresh continental parsley leaves, to serve
Spiced chickpea puree
* 2 x 440g cans chickpeas, rinsed, drained
* 125ml (1/2 cup) extra virgin olive oil
* 125ml (1/2 cup) fresh lemon juice
* 2 garlic cloves, crushed
* 1 long fresh red chilli, deseeded, finely chopped
* 1 tsp ground cumin
* Salt & freshly ground black pepper
* Extra virgin olive oil, extra, to serve
Parsley, feta & pine nut dip
* 2 bunches fresh continental parsley, leaves picked
* 1 garlic clove, crushed
* 80g (1/2 cup) toasted pine nuts, finely chopped
* 100g feta, chopped
* 125ml (1/2 cup) extra virgin olive oil
* 60ml (1/4 cup) fresh lemon juice
* Freshly ground black pepper
* Toasted pine nuts, extra, to serve


Method
1. To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.
2. To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.
3. To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.
4. Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.

Notes & tips
* Prepare this recipe to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 15 minutes before serving.

Source
Australian Good Taste - Page 36
Recipe by Louise Pickford