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Clover Meze Platter

Meze Platter

Meze Platter

By Monicia Horne

Spinach bourek cigars
Phyllo Pastry sheets, cut into squares
200g baby spinach
100g Clover feta cheese, crumbled
1/2 cup Clover fresh milk
3 spring onions, chopped
1 egg

In a saucepan, add a dash of oil to a pan and add the spinach and sliced spring onion. Saute for 1 minute and season with salt and pepper. Once cooled, mix in the egg and feta cheese. Brush the phyllo sheets with the milk. Spread the mixture along the sides and roll up into cigars. Roll until all the mixture is used. Bake in a 200°C preheated the oven for 15 minutes or until golden brown.

For the smokey hummus
X1 tin chickpeas, drained
2 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1tsp chilli flakes
2 tsp ground cumin
1 tsp smoked paprika
1 roasted clove garlic, finely chopped
salt and pepper
Combine all the ingredients into a blender and blend until smooth.

For the white cheddar and tomato salad (Caprese style)
2 small tomatoes, roughly chopped
x1 roasted clove garlic, finely chopped
x2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and pepper
Basil leaves, torn
150g Clover white cheddar cheese

Thinly sliced ciabatta bread, toasted (the small loaf)
Mix together all the ingredients for the feta and tomato salad. Top onto toasted ciabatta bread.
Serve with hummus, crudite, cold meats, ciabatta slices


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