Mixed Antipasti Platter

This recipe works in combination with: Flame-Grilled Lamb & Chicken, Summer Berry Pavlovas. This recipe features in these meal plans: Al Fresco Grill.

A mixed antipasti platter with feta, Parma ham, mixed olives and grilled aubergine and red pepper. Served with toasted ciabatta and a mixed leaf salad.

Ingredients

  • 200g of feta cheese, broken into bitesize pieces
  • 170g of Parma ham
  • 70g of wild rocket leaves
  • 4 ciabatta rolls, split
  • 1 red pepper & 1 yellow pepper
  • 140g of mixed salad leaves
  • 1 tub of fresh mixed olives (180-200g)
  • 1 large aubergine
  • 150ml of olive oil (10 tbsp)
  • 1 clove of garlic, peeled
  • 4 tsp white wine vinegar
  • Serves: 8
  • Course: Starter
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.88
  • Store cupboard: Typical
  • Calories per serving: 522
  • 5-a-day per serving: 1.1
  • Print Recipe
Mixed Antipasti Platter photo
Tasty?

275 cooks think so

Method

  1. Preheat the grill. Halve and deseed the peppers, then cut each half lengthways into four pieces. Cut the aubergine diagonally into 5mm thick slices, and cut each slice in half across the middle. Place the pepper and aubergine pieces on a baking tray and brush with 2 tbsp olive oil. Grill for 6-8 minutes, or until the aubergine begins to char. Turn over the aubergine pieces, brush with 1 tbsp olive oil and grill for a further 5-6 minutes, or until all the vegetables are tender and lightly charred.
  2. Meanwhile, to make a vinaigrette for the salad, mix 4 tbsp oil with the vinegar, season with salt and pepper and set aside.
  3. Arrange the grilled vegetables on a large plate with the Parma ham, feta and mixed olives. Season with salt and pepper and drizzle with 3 tbsp olive oil.
  4. Next, lightly toast the ciabatta halves under the grill for 1-2 minutes on each side, then gently rub each slice with the peeled garlic clove. (Raw garlic is very strong, so don't overdo it.)
  5. Toss the salad with the vinaigrette and serve immediately with the antipasti platter and the toasted ciabatta.

Cook's tips

This starter can be prepared in advance, alternatively you can grill the vegetables and toast the ciabatta on a barbecue before cooking the meats for the main course.


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