Waitrose and Partners
Levantine-style sharing platter

Levantine-style sharing platter

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

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. Arrange the marinated cheese on a platter with crackers, pickled red onion and the other ingredients.


Typical values per serving when made using specific products in recipe


2,499kJ/ 599kcals



Saturated Fat












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