Katy’s Get Planty Mezze

Dive into a vibrant, Mediterranean-inspired feast with Katy's Get Planty Mezze recipe! This delightful spread features a creamy white bean dip, perfectly spiced roasted vegetables, and a refreshing Greek salad. Ideal for sharing, this mezze platter brings a symphony of flavours and textures to your table, making it a perfect choice for gatherings, picnics, or simply a wholesome, plant-based meal. Easy to prepare and each component is total versatile.

Servings: 2

White bean dip – also enjoy as a snack with crudités and seeded crackers

Number of Plants: 4

Ingredients:

• 1 can of cooked white beans of your choice – you can use butterbeans, cannellini beans, haricot. I went for butterbeans!
• 2-3 tablespoons of tahini
• 1 small clove of garlic
• A light sprinkling of cumin

Method:

1. Drain the beans but keep a small amount of the water from the can to one side.
2. Add beans, tahini, garlic and cumin to blender.
3. Blend to desired consistency – you can add some of the water, a little at a time, to create a smooth consistency. For a chunkier dip, use the pulse setting.

Number of Plants: Depends on how many veg you use

Method:

1. Chop up favourite veg for roasting into even pieced – I used sweet potato, red onion, yellow pepper, courgette, aubergine, chestnut mushroom, red chilli and garlic.
2. Coat lightly with olive oil, and sprinkle with paprika, cumin, ground coriander and oregano.
3. Roast at 170℃ (fan oven) for about 25 minutes, turning halfway, or until starting to brown.

Number of Plants: 5 or 6 if you add mint

Ingredients:

• Cucumber
• Vine tomatoes
• Red onion
• Olives
• Oregano.

Method:

1. Dice, mix and enjoy!
2. A sprinkle of fresh mint takes this dish to the next level!