Mezze-Inspired Snack Board as an extra
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Mezze-Inspired Snack Board as an extra

Mezze-Inspired Snack Board as an extra

Serves 4

This mezze-inspired snack board has a little bit of something for everyone! From warm lemony olives to fragrant aa'atar and feta flatbreads and zippy roasted red pepper hummus. It's the perfect shareable app to enjoy amongst family and friends.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


/ serving 4 people

1 unit(s)


7 g


227 g

Baby Heirloom Tomatoes

100 g

Bocconcini Cheese

(Contains Milk)

4 unit(s)

Mini Cucumber

120 g

Mixed Olives

(May contain Milk, Sulphites)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

½ tbsp

Za'atar Spice

(Contains Sesame May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Wheat)

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Greek Yogurt

(Contains Milk)

4 tbsp


(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


5 tbsp


⅘ tsp



Nutrition Values

Calories550 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber4 g
Protein17 g
Cholesterol30 mg
Sodium950 mg
Trans Fat0.2 g
Potassium450 mg
Calcium550 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Silicone Brush
Baking Sheet
Box Grater
Small Bowl
Measuring Spoons


  • Zest, then juice lemon. 
  • Roughly chop dill. 
  • Halve tomatoes.
  • Quarter bocconcini.
  • Grate one cucumber directly into a small serving bowl. Season with salt. Halve remaining cucumbers lengthwise, then cut into spears.
  • Drain olives.
Make flatbreads and tomato salad
  • Arrange flatbreads on an unlined baking sheet. 
  • Brush 1/2 tbsp oil over each flatbread, then sprinkle with 1 tsp Za'atar Spice. Season with salt and pepper. Sprinkle feta over top.
  • Bake in the middle of the oven until flatbreads are golden-brown, 5-6 min. Cut each flatbread into 8 wedges. 
  • Meanwhile, add bocconcini, tomatoes, 1/2 tsp Za'atar Spice and 11/2 tbsp oil to another small bowl. (TIP: We love the flavour of olive oil here!) Season with 1/4 tsp salt, then stir to combine. 
Make dips
  • Drain and discard liquid from grated cucumber. Add yogurt, 1/4 tsp lemon zest, 2 tsp lemon juice, 1 tsp dill and 1/8 tsp sugar. Season with pepper, then stir to combine. Sprinkle 1/2 tsp remaining dill over top. 
  • Add hummus, red pepper pesto and 1 tsp lemon juice to another small serving bowl. Season with salt and pepper, then stir to combine.
Finish and serve
  • Add olives, 11/2 tbsp oil, any remaining lemon juice and 1 tsp lemon zest to a small bowl. (TIP: We love the flavour of olive oil here,too!) Microwave until warmed through, 10-20 seconds. Stir to combine.
  • Place pesto-hummus mixture one corner of a large platter or board. Place yogurt dip on the opposite corner.
  • Fill in the remaining gaps on the board with za'atar-feta flatbreads, cucumber spears, bocconcini-tomato salad and warm olives. 
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