Levantine-style sharing platter

Name: Levantine-style sharing platter
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: 200 g packs The Levantine Table 2 Handstretched Flatbreads, warmed; 110 g packs fine asparagus; 150 g packs mixed radish; 150 g packs No.1 Baby Topped Rainbow Carrots; 200 g packs The Levantine Table Stuffed Vine Leaves; 180 g pack The Levantine Table Smoky Aubergine Baba Ganoush; 180 g pack The Levantine Table Herby Labneh Yogurt Dip; 200 g olives; 100 g honey roasted cashews

Feel free to add some ready-made dips, jazzed up with extra olive oil and spices.

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Vegetarian

Serves8
CourseSide
Prepare25 mins
Cook5 mins
Total time30 mins
Pluscooling and infusing

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Ingredients

2 x 200g packs The Levantine Table 2 Handstretched Flatbreads, warmed
2 x 110g packs fine asparagus
2 x 150g packs mixed radish
2 x 150g packs No.1 Baby Topped Rainbow Carrots
2 x 200g packs The Levantine Table Stuffed Vine Leaves
180g pack The Levantine Table Smoky Aubergine Baba Ganoush
180g pack The Levantine Table Herby Labneh Yogurt Dip
200g olives
100g honey roasted cashews

For the marinated cheese

300ml olive oil
6 sprig/s Cooks' Ingredients Lemon Thyme
2 red chillies, finely sliced
½ tsp fennel seeds
2 x 125g pack soft goat's cheese

For the picked red onion

1 Essential Red Onion
150ml red wine vinegar
½ tsp salt
½ tsp sugar

Method

For the marinated cheese, infuse the olive oil, sprigs of lemon thyme, finely sliced red chillies and fennel seeds in a small pan over a medium heat for 5 minutes; set aside to cool. Roll teaspoonfuls from the soft goat’s cheese into balls; put in a small bowl. Pour over the cooled oil mixture and leave for 2 hours or overnight in the fridge.
To make quick-pickled red onions, mix the vinegar, salt and sugar in a small bowl until dissolved. Add the sliced red onion, ensuring it is covered by the liquid, and set aside for 30 minutes.
Arrange the marinated cheese on a platter with crackers, pickled red onion and the other ingredients.