Easy Mezze Platter
A vibrant, no-fuss spread packed with texture and flavour—perfect for a casual lunch or cosy grazing dinner.
What do I need?
- 1 medium zucchini, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- Salt and pepper
- Fresh parsley, chopped (to serve)
- 8–12 ready-made falafels
- 200–250 g plain or garlic hommus
- 1 can (400 g) chickpeas, drained and rinsed
- 1 cup mixed olives
- 1 small loaf crusty or Turkish bread
- ½ cup store-bought tomato relish
How do I make it?
- Preheat the oven to 200°C (fan-forced). Lay the zucchini and eggplant slices on a lined tray. Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Roast for 20–25 minutes, until golden and tender. Garnish with chopped parsley.
- Heat the falafels according to the packet instructions. Oven, microwave, or air fryer all work well.
- Spread the hommus over a large plate. Scatter with chickpeas and top with warm falafels. Serve alongside roasted veg, a generous spoonful of tomato relish, olives, and crusty bread.
