Mediterranean brunch platter

This tasty platter is designed to be shared. Team a big scoop of our homemade hummus with toasted bread, tender, roast tomatoes, freshly sliced avocados and (for the brave) pickled chillis for the ultimate way to start your weekend.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Mediterranean brunch platter
  • 500 gram cherry truss tomatoes
  • 1 sliced zucchini
  • 2 tablespoon olive oil
  • 2 tablespoon white balsamic vinegar
  • 2 teaspoon dried oregano
  • toasted flatbread, sliced avocado, crumbled feta, to serve
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup extra-virgin olive oil, plus extra to serve
  • 2 clove garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup water
  • za'atar, to serve


Mediterranean brunch platter
  • 1
    On a lined oven tray, roast tomatoes and zucchini with combined olive oil, white balsamic vinegar and oregano. Roast at 220°C for 10 minutes until blistered.
  • 2
    Meanwhile, to make hummus; in a food processor, pulse chickpeas, lemon juice, tahini, olive oil, garlic, cumin and smoked paprika until combined. Gradually add water until smooth. Season. Drizzle with extra olive oil and sprinkle with za'atar.
  • 3
    Serve hummus with toasted flatbread, roasted tomatoes and zucchini, sliced avocado and crumbled feta.

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