Henry & Ian’s Quick Mezze Platter
Henry Firth & Ian Theasby (Bosh!)
Prep time: 25 mins
Cook time: 2 mins
For the beetroot, tahini & dill dip:
2 cooked beetroot
2 tbsp tahini
a small handful of dill
½ tsp sesame seeds
For the muhammara dip:
1 roasted red pepper from a jar
2 tbsp pomegranate molasses
½ tsp chilli flakes
2 tbsp olive oil
1 tsp salt
For the topping: 10g walnuts and a handful of fresh flat-leaf parsley
For the pea, feta & mint dip:
80g frozen petit pois
100g dairy-free feta (or regular feta if not vegan)
3 tbsp rapeseed oil
handful of fresh mint leaves
For the topping: 1 tbsp olive oil and a small handful of fresh mint leaves
For the crudités, dolmades, pickled chillies & flatbreads:
½ fennel bulb
6 celery sticks
a bunch of radishes with leaves
pinch of dried mint
1 x 300g jar pickled green chillies
1 x 280g tin dolmades (stuffed vine leaves)
Veg Portions / Serving: 1
Speedy BOSH! by Henry Firth & Ian Theasby is out 17th September (HQ, HarperCollins). / Food photography credit: Lizzie Mayson / Headshot credit: Nicky Johnston.
Perfect for entertaining, nibbling or eating for lunch at your desk, little mezze dips are a weekly staple in the BOSH! household. We’ve combined some newly discovered flavours a few classics; our Beetroot, Tahini & Dill Dip is incredible, and our Pea, Feta & Mint Dip
is an old favourite made plant-based. The mighty Muhammara takes the crown here, with its rich roasted pepper flavour, and for the full Levantine effect we’ve matched the dips with flatbreads, shop-bought dolmades and dippy veg. If you’re wanting to up your dip game and impress guests at your next party, these recipes are gonna help you out. You’ll definitely need a food processor here and, if you’re making them all, having a silicone spatula to hand would be very helpful to speed up the process.
Remove the peas for the Pea, Feta & Mint Dip from the freezer and set aside to thaw slightly until needed.
Next, make the Beetroot, Tahini & Dill Dip:
Squeeze the lime juice into the food processor • Add the beetroot, tahini and a generous sprinkling of salt • Blitz until smooth • Check the seasoning and adjust if necessary • Scrape the dip into a serving bowl • Roughly chop the feathery fronds of the dill and sprinkle them over the dip along with the sesame seeds • Quickly rinse the food processor bowl and blade to use again.
Now make the Muhammara:
Squeeze the juice of the lemon half into the food processor • Add all the rest of the muhammara ingredients and blitz until smooth • Scrape into a serving bowl • Chop the walnuts and sprinkle them over the dip, then garnish with the parsley leaves • Quickly rinse the food processor bowl and blade to use again.
Assemble the Pea, Feta & Mint Dip
Squeeze the lemon juice into the food processor • Add the slightly thawed petit pois, feta, oil and mint leaves • Blitz until well combined, but still retaining some texture • Scrape into a serving bowl and swirl the top with the back of a spoon to make a small indent • Drizzle the olive oil into the dip and garnish with mint leaves.
Prepare the Crudités, Dolmades, Pickled Chillies & Flatbreads
Toast the flatbreads under the hot grill for 1–2 minutes • Trim and slice the carrot, cucumber, fennel and celery into sticks or wedges for dipping • Rinse and halve the radishes, retaining their leaves • Arrange the vegetables on a platter, sprinkle over the dried mint and squeeze over a little lemon juice • Drain the pickled chillies and dolmades and transfer to small serving dishes.
Bring to the table with all the dips and let your guests tuck in!
Kids in the kitchen:
Kids can have great fun with this recipe – have them help you place items in the food processor and push buttons to make dips. They can sprinkle herbs and squeeze lemons and limes. Let them help you arrange everything on a platter to serve.