Mezze Platter: Taramasalata, Spicy Meatballs, Tzatziki and Aubergine, Halloumi Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the meatballs:
  • 500g minced pork
  • 70g breadcrumbs
  • 1 medium free range egg (beaten)
  • handful of finely chopped parsley (plus extra for garnish)
  • 3 large tomatoes
  • 1 tspn Tobasco sauce
  • 1 tspn dried chilli flakes
  • 1 tspn tomato puree
  • 200ml hot chicken stock
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • For the Smoked Salmon Taramasalata:
  • 100g smoked salmon
  • 50g low fat soft cream cheese
  • 70g low fat crème fraîche
  • Juice of half a lemon
  • For the Tzatziki:
  • 250g natural low fat yoghurt
  • 3 cloves garlic (peeled and crushed)
  • Half a cucumber (cut in half lengthways and seeds removed)
  • Handful of fresh mint leaves (roughly torn)
  • Juice of half a lemon
  • For the Aubergine and Halloumi Salad:
  • Good dash of
  • chilli oil
  • 250g halloumi (cut into slices)
  • half an aubergine (sliced)
  • Fresh parsley (chopped)
  1. For the meatballs: add the pork mince, parsely, chilli flakes, Tobasco sauce and breadcrumbs to a large mixing bowl. Stir in the beaten egg and then roll them into medium size balls using your hands. Heat a large frying pan with some oil and once hot cook the meatballs on each side for a couple of minutes.
  2. Add the tomatoes to a bowl and add enough boiling hot water (from the kettle) to cover them. Leave for 2 - 3 minutes. Take the meatballs out of the pan and place onto a plate. Add the chopped onions and garlic with a pinch of salt to the pan. Take the tomatoes out of the water and peel of the skins. Roughly chop and add to the pan with the tomato puree, lemon juice and black pepper and mix well.
  3. Add the meatballs back into the pan with the hot stock and leave to simmer, mixing occasionally, for around 20 minutes.
  4. To make the taramasalata: add everything to a blender and blend until it forms a thick, smooth paste. Transfer to a serving bowl and place in the fridge until needed.
  5. To make the tzatziki: add everything to a small mixing bowl and mix well. Transfer to a serving bowl and place in the fridge until needed.
  6. For the halloumi and aubergine salad: Heat a large griddle pan and once hot add the aubergine slices. Cook on each side for around 2- 3 minutes. Take them out of the pan and then add the halloumi - cooking on each side for another 2 - 3 minutes.
  7. Roughly chop the aubergines and halloumi and add to a serving bowl. Add a bit of fresh parsley and a few dashes of chilli oil and some black pepper.
  8. Check the meatballs. The sauce should be thick. Transfer the meatballs and sauce to a serving bowl.
  9. Take everything to the table and serve with some
  10. griddled oregano pittas
Recipe by A Modern Rose at