The Autumn Mezze Board
A generous, colourful board built around roasted squash, a pair of dips and a handful of bright, sharp extras. Most of it can be made ahead, so you can sit down with your guests.
- Vegetarian
- Contains nuts
- Contains sesame
Method
Make the hummus and labneh up to a day ahead and keep covered in the fridge.
Heat the oven to 210°C (190°C fan)/gas 7. Toss the squash with the oil, cinnamon and a pinch of salt and roast for 25–30 minutes until tender and caramelised at the edges. Drizzle with pomegranate molasses.
Spoon the dips into shallow bowls and place at opposite sides of a large board or tray. Swirl and top with olive oil.
Arrange the squash in a loose pile between the dips. Add the artichokes, olives and pickles in small groups, leaving gaps for the bread.
Warm the flatbreads and tuck them around the edges. Scatter the almonds, pomegranate seeds and herbs over the whole board and serve straight away.
Serving ideas
Put it in the centre of the table with a stack of small plates and let everyone dive in. Add grilled halloumi if you want something hot.
•Variations
Make it yours
Spring version
Swap squash for roast asparagus and fresh peas, and use a pea-and-mint dip.
Add meat or fish
Lamb kofte, grilled prawns or smoked mackerel all slot in easily.
Make it vegan
Use olive oil in the hummus topping and a plant-based yoghurt for the labneh.
