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