Antipasti Platter with Crispy Flatbreads

Name: Antipasti Platter with Crispy Flatbreads
Cuisine: Irish
Ingredients: 400 g (14 oz) can chickpeas, rinsed and drained; 2 garlic cloves, crushed; 1 ripe Hass avocado, halved, stoned and flesh scooped out; 100 ml (3 ½ fl oz) light tahini (sesame seed paste) (optional); 100 ml (3 ½ fl oz) light tahini (sesame seed paste) (optional); juice of 1 lemon; 4 tbsp water; good pinch of ground cumin; 285 g (10 oz) jar marinated artichoke hearts in oil, well drained; 100 g (4 oz) feta cheese, roughly chopped; 1 tbsp fresh lemon juice; 150 g (5 oz) soft goat’s cheese; ½ jar Peppadew peppers, drained; 4–6 soft flour tortillas; olive oil, for brushing; extra virgin olive oil, for dressing; extra virgin olive oil, for dressing; extra virgin olive oil, for dressing; good pinch of paprika; 6 slices Parma ham; 2 tsp snipped fresh chives; 75 g (3 oz) sun-dried tomatoes, drained; 75 g (3 oz) marinated black olives, drained; 25 g (1 oz) wild rocket; ½ tsp balsamic vinegar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This deliciously informal antipasti platter looks absolutely stunning when served like this. The whole thing can be prepared from start to finish in a matter of minutes – perfect for a summer supper or to serve as nibbles before a long, lazy Sunday lunch.

Ingredients

Avocado hummus:

400 g (14 oz) can chickpeas, rinsed and drained
2 garlic cloves, crushed

Europe
Ireland
Starter
Supper
Lunch
Summer

Method

To make the avocado hummus, combine the chickpeas, garlic, avocado, tahini (if using), lemon juice, water, oil and cumin in a food processor and whizz to a creamy purée. Season with salt and turn out into a serving bowl, then smooth the top with the back of a spoon. Cover with clingfilm and chill until needed (this will keep in the fridge for a few hours).

To make the artichoke and feta