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Photo of Mezze plate by WW

Mezze plate

Total Time
1 hr 40 min
40 min
1 hr
Indulge your senses in this Turkish entrée that lets your guests nibble on the olives, beetroot, feta and broad bean dip and experience the exquisite flavours of this cuisine.



6 small, (390g)

Olive oil

1 tbs

Black olives, drained

100 g, (mixed), rinsed, drained

Lemon juice

2 tbs

Fresh thyme

2 tsp

Wholemeal lebanese bread

100 g, (1x100g)

Ground sumac

2 g, (pinch)

Frozen broad beans

2 cup(s), (350g)

Fresh lemon rind

2 tsp, finely grated

Fresh mint

2 tsp, finely grated

Extra light sour cream

2 tbs

Reduced fat feta cheese

100 g, cut into 1.5 cm pieces


2 clove(s), crushed

Fresh rosemary

1 tsp, finely chopped

Dried chilli flakes

2 g, (pinch)


  1. Preheat oven to 200°C or 180°C fan-forced. Place a large sheet of foil on a baking tray. Place beetroot on foil. Combine half both the garlic and oil and drizzle over beetroot. Wrap beetroot to enclose. Bake for 1 hour or until tender. When cool enough to handle, cut beetroot into quarters.
  2. Meanwhile, place olives in a small ovenproof dish. Drizzle with juice and sprinkle with thyme. Bake with beetroot for 10 minutes or until warmed through. Place bread on a baking tray and lightly spray with oil. Sprinkle with sumac and bake for 6 minutes or until crisp. Set aside to cool. Break bread into large pieces.
  3. Meanwhile, boil, steam or microwave broad beans until just tender. Drain. Refresh under cold water and drain. Peel broad beans and discard skins (see note). Process broad beans with rind, mint and sour cream in a food processor until almost smooth. Season dip with salt and pepper.
  4. Combine feta, rosemary, chilli and remaining garlic and oil in a small bowl. Arrange beetroot, warmed olives, bread, broad bean dip and feta mixture on a platter or board. Serve.


TIP: You can use mild paprika or a spice mix such as za’atar or dukkah instead of sumac.