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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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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