This week I have found my inspiration from the gorgeous, newly released The Middle Eastern Vegetarian Cookbook by Salma Hage. Flicking through her impressive book I felt the need to put together a Mezze plate selection of my own, which consists of a Buckwheat and Fava Bean Salad, a Simple Carrot Salad, a Roasted Red Pepper Hummus Dip, an Avocado and Spring Onion Dip and homemade Chickpea Flour Crackers. If you don’t have time, then warmed flatbread or shop bought crackers will work perfectly too.

To Make All Recipes for Mezze plate takes approx 1 hour 45minutes.