Photo of Mediterranean platter by WW

Mediterranean platter

Points® value
Total Time
45 min
30 min
15 min
Family and friends sharing a colourful plate of tasty food – it’s a daily occurrence in Southern Europe. Try our fresh and zingy twist on the classic sharing platter


Olive Oil

3 tablespoon(s)

Red wine vinegar

2 tablespoon(s)


200 g

Parsley, fresh

2 tablespoon(s)


3 clove(s)

Cherry Tomatoes

250 g

Basil, fresh

1 tablespoon(s)

Lamb loin chop, raw

400 g

Oregano, Dried

1 teaspoon(s), level

Light Halloumi

180 g

Asparagus, raw

400 g


120 g

Premium ham

100 g

Artichoke hearts, cooked

100 g


50 g

Olives, in Brine

60 g

Wholemeal Pitta Bread

3 medium

White pitta bread

3 medium


1 medium


  1. To prepare the mushrooms, whisk the oil and vinegar together in a bowl. Add the mushrooms, parsley and garlic and toss to combine. Season and set aside to marinate for 1 hour.
  2. Meanwhile, bring a pan of water to a simmer. Cook the asparagus for 2 minutes, then refresh under cold running water. Drain and set aside.
  3. To prepare the tomatoes, put them in a bowl with the basil, season and set aside.
  4. For the lamb, rub the garlic over the meat, scatter over the oregano and season. Heat the oil in a frying pan over a medium-high heat. Sear the lamb for 3-4 minutes on each side for rare, or until cooked to your liking. Transfer to a plate, cover with kitchen foil and set aside for 5 minutes to rest before slicing.
  5. Heat the oil for the halloumi (in the same pan used to cook the lamb) over a medium-high heat. Cook the halloumi for 1 minute on each side, until golden. Cover with kitchen foil to keep warm.
  6. Spoon the tzatziki into a small bowl and arrange the ham, artichoke, prosciutto, olives and toasted pittas on a large platter with the mushrooms, asparagus, tomatoes, lamb and halloumi. Serve with the extra basil leaves and lemon.


Catering for more than six? You can easily double (or triple!) the recipe to suit your needs.