Meze platter with dips

A mezes platter consists of many tasty little things, served cold as an appetizer, inviting you to sit together, take your time and enjoy. We prefer to serve MANI olives, MANI capers, MANI dried tomatoes and our MANI cocktail. We serve various dips, hummus, fresh vegetables and pita breads for dipping. Without much effort and with simple and fresh ingredients we create a delicious appetizer for the next evening with friends.

Ingridients:

• fresh vegetables cut: peppers, cucumbers, bell peppers, radishes
• MANI capers in olive oil
• MANI organic mediterranean mix
• MANI olives
• MANI sundried tomatoes in oliveoil

Ingridients for beetroot hummus:

• 1 piece large beet, cooked and peeled
• 400 g chickpeas, drained
• ½ tsp cumin
• 5 EL MANI extra virgin olive oil, Selection
• 2 tbsp. tahini
• 2 cloves of garlic, pressed
• 1 tbsp lemon juice
• 2 tbsp vegan yogurt
• salt, pepper
   

Preparation:

1. Puree all ingredients except the yogurt in a food processor or with a blender until creamy. Add a little more water if the consistency is too firm.
2. Stir in the yogurt and season to taste with salt and pepper.
3. Finally, you can drizzle a little MANI olive oil on top.

Ingridients for Gremolata:

• Lemon zest from half a lemon
• 1 clove of garlic
• 4 basil leaves
• 1 tsp rosemary
• 4 tablespoons parsley
• 50 g soft butter
• 2 EL MANI extra virgin olive oil with lemon
• MANI sea salt

Preparation:

1. Finely chop the lemon zest and garlic clove, finely chop the herbs. 
2. Mix all ingridients well together.

MANI Tip:

The vegetables can be varied according to the season. For the gremolata you can also use our MANI extra virgin olive oil with lemon, instead of the lemon zest.