22/05/2026
Golden-hour garden vibes + a homemade mezze platter = the perfect evening 👇🌿🥖
2 main Ingredient Flatbread:
•320g yoghurt
•320g self-raising flour
•Pinch of sea salt
•Dash of garlic powder
•Handful parsley
•2 tbsp olive oil
1. Add the yoghurt, flour, salt and garlic powder to a bowl and mix very well till it forms a dough.
2.Cut into 6 equal pieces.
3.Flour your surface and roll out using a rolling pin.
4. In a griddle pan, add 1 tbsp olive oil then grill your flatbreads on a medium – high heat for 5 minutes on each side.
5. Brush with olive oil when done and top with a sprinkle of finely chopped parsley.
Tzatziki
•1 Jack’s cucumber
•4 tbsp Greek yoghurt
•½ lemon juice
•Pinch sea salt
•Handful of chopped mint + extra for serving
•1 clove of garlic
1. Grate a whole cucumber, then add a pinch of sea salt.
2. Leave to one side for 5 minutes, then squeeze out as much liquid as possible.
3. Add the grated cucumber to a separate bowl, then add a handful of finely chopped mint.
4. Add in a grated clove of garlic, pinch of sea salt, yoghurt, the juice of half a lemon.
5. Garnish with two fresh mint leaves and some extra olive oil.
Whipped Feta and Roast Tomato Dip
•Jack’s cherry tomatoes
•½ block feta
•Finely chopped basil
•2 tbsp balsamic vinegar
•2 tbsp olive oil
•3 tbsp Greek yoghurt
•2 tbsp honey
•1 tbsp cream cheese
•½ juice of a lemon
1. Preheat oven to 200°C.
2. Add your cherry tomatoes to a pan and drizzle with olive oil, balsamic vinegar and sea salt.
3. Roast for 30 minutes till your tomatoes are blistered.
4. To a separate bowl add the yoghurt, feta, honey, lemon juice and cream cheese.
5. Whisk very well till you get a smooth paste.
6. Add to a serving plate and make a well in the middle.
7. Top with your blistered tomatoes, then sprinkle with finely chopped basil and a drizzle of honey.
Feta and Olive Checkerboard
•1 block of feta
•Handful of green olives
•4 tbsp olive oil
•2 tbsp balsamic vinegar
•1 orange zest
