• Lara Flanagan

Layered Mediterranean Platter

I love food that is meant to be shared and while this Mediterranean Platter takes a little while with its separate components, it is well worth every delicious mouthful. What is also wonderful about this recipe is that every element can also be enjoyed on its own!

Layered Mediterranean Platter

Sharing Platter for 10 – 20 people

Marinated Tofu Feta

Simmering fluid:

300 gram of extra firm tofu, cut into cubes

1 cup water

1/3 cup white wine vinegar


2 cloves garlic – peeled and sliced


1 teaspoon miso

1 teaspoon Tuscan seasoning

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 teaspoon maple syrup

1/3 cup pitted kalamata olives

In a small saucepan, add the tofu, water, white wine vinegar, salt, and garlic. Bring to boil then allow to simmer for 20 minutes.

Meanwhile, make the marinaded by processing all ingredients in a food processor.

Drain tofu, then while still warm add to the marinade and mix through with hands.

Keep in an air-tight container and keep in the fridge for up to a week


2 tins chickpeas – drained – keep some of the liquid from the can

3 tablespoons tahini

1 teaspoon ground cumin powder

1/3 cup olive oil

1/3 cup lemon juice

2 tablespoons aqua faba (liquid from the can)

Salt to taste

Add all ingredients to the food processor and process until smooth. Salt to taste.

Sour Cream

2 cups cashews – soaked for at least 4 hours, preferably overnight

1 cup water

A small handful of mint leaves

Salt to taste

2 tablespoons of apple cider vinegar

Drain cashews and add all ingredients into a blender.

Blend until smooth and salt to taste


2 cucumbers – de-seeded and sliced into pieces

1 large Spanish onion – peeled and diced

250-gram sun-dried tomatoes – soak to rehydrate and cut into slices

½ cup pitted kalamata olives – roughly chopped

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

Combine all ingredients in a bowl and toss the oil and vinegar.

Assembling the Layered Mediterranean Platter:

Spread the hummus on the base of a serving platter.

Dollop the sour cream and spread it over the hummus, leaving a border of hummus showing.

Spread the salad over the sour cream.

Crumbled some tofu feta over the salad.

Sprinkle pine nuts over the top along with some Italian parsley.

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