Antipasto Plate

By Dixie Elliott

Antipasto Plate
Antipasto Plate recipe, brought to you by MiNDFOOD.

Impress guests at your New Year’s Eve party with this tasty Antipasto Plate recipe.

Serves 6

500g frozen broad beans

1½ cups thick Greek-style yoghurt

⅓ cup mint leaves

400g can chickpeas, drained, rinsed

1 large orange, finely grated rind
 and ⅓ cup juice

1½ tsp ground cumin

pinch cayenne pepper

2 tbsp tahini

½-⅔ cup olive oil

crostini (bread sticks), to serve

green and black olives, to serve

shaved prosciutto, to serve

wedge parmesan, to serve

1 Put broad beans into a bowl. Cover with boiling water and stand for 3 minutes. Drain and rinse under cold water. Remove shells and discard. Put broad beans into a food processor with yoghurt and mint. Process until a smooth green mixture forms. Season with salt and pepper. Transfer to a serving bowl. Wash processor bowl, then process chickpeas, orange rind, orange juice, cumin, cayenne pepper, tahini and ½ cup olive oil until a smooth dip forms, adding more oil if required. Season with salt and pepper. Transfer 
to a serving bowl.

2 Arrange dips, bread sticks, green and black olives, prosciutto and parmesan 
on a large serving platter. Sprinkle with chilli flakes and extra oil, if desired.


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