Mezze plate

Ingredients
    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
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.

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.

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.

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
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.

Good Taste - February 2006
Recipe by Louise Pickford