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25p/100gThis platter from Sabrina Ghayour is a great thing to make for any – and every – special occasion, because you can vary what goes into it depending on what you’ve got and what the event calls for. Plus, the only cooking involved is the eggs, which can be done a few hours in advance.
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Bring a small pan of water to the boil, then carefully lower in the eggs and boil for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of iced water. Once cool enough to handle, peel; set aside. Meanwhile, in a small pan, toast the cumin and coriander seeds over a medium heat for a few minutes until they release their scent. Tip into a pestle and mortar, then lightly grind without making them too fine; set aside.
Arrange the chicory leaves, carrots and cucumber on a large platter or tray. In a small bowl, stir together the labneh dip, lemon zest and oregano. Season, then drizzle with about ½ tbsp olive oil and a little extra oregano; add to the platter or tray. In another small bowl, mix the olives with 1 tsp each of the zaatar and pul biber; add to the platter or tray. In a third small bowl, mix together the feta with the remaining zaatar and pul biber, plus 1½ tbsp oil, then put on the platter or tray. Cut the eggs in ½ and sprinkle over the dukkah; season and drizzle with ½ tbsp oil, then add to the platter or tray.
Drizzle the lemon juice over the carrots and cucumber, sprinkle with the toasted cumin and coriander, then season and drizzle over a little oil. Cut each flatbread into 8 and toast or grill until golden before drizzling over the final ½ tbsp olive oil and serving alongside the platter.
Get ahead: Prepare all the elements a few hours in advance (including the eggs). Assemble on a platter, then season before guests arrive.
Typical values per serving when made using specific products in recipe
Energy | 2,038kJ/ 491kcals |
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Fat | 36g |
Saturated Fat | 12g |
Carbohydrates | 22g |
Sugars | 5.2g |
Fibre | 4.8g |
Protein | 18g |
Salt | 2.7g |
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