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Photo of Modern Mediterranean platter by WW

Modern Mediterranean platter

Total Time
1 hr 45 min
30 min
15 min
Who can resist the way garlic, tomatoes, basil and prosciutto liven up a recipe.



200 g, cup variety, thinly sliced

Olive oil

2 tbs

Red wine vinegar

2 tbs

Fresh flat-leaf parsley

2 tbs, chopped


1 clove(s), crushed

Cherry tomatoes

250 g, halved

Fresh basil

1 cup(s), 12 leaves, finely chopped, plus extra to serve


2 bunch(es), trimmed, halved crosswise

Lamb backstrap, raw

320 g, (Buy 400g), fat trimmed


2 clove(s), crushed

Dried oregano

1 tsp

Olive oil

2 tsp

97% fat-free deli sliced ham

100 g

Prosciutto fat trimmed

50 g, sliced

Low fat tzatziki

120 g, (1/2 cup)

Black olives, drained

12 individual

Wholemeal pita bread

252 g

Haloumi cheese

180 g


1 medium, cut into wedges, to serve

Artichoke hearts, canned, rinsed, drained

100 g


  1. To make marinated mushrooms, combine mushrooms, oil, vinegar, parsley and garlic in a medium bowl. Season with salt and pepper. Set aside for 1 hour to marinate.
  2. To make tomatoes with basil, combine tomatoes and basil in a bowl. Season with salt and pepper.
  3. Fill a large non-stick frying pan with water and bring to a simmer. Add asparagus and cook for 2 minutes until bright green and tender crisp, drain. Wipe pan.
  4. Rub garlic over lamb. Sprinkle with oregano and season with salt and pepper. Heat oil in a non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 3 minutes. Thickly slice lamb.
  5. Arrange lamb, mushrooms, tomatoes, asparagus, ham, artichokes, prosciutto, tzatziki, olives and bread on a platter. To make pan-fried haloumi, heat oil in the same pan over medium-high heat. Cook haloumi for 1 minute on each side or until golden. Add to platter with lemon wedges and scatter with basil leaves.