Greek Mezze Platter with Crispy Pita Chips and Sumac Pistachio Feta

Steps

1. Preheat oven to 210°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill (if using). Place honey/sugar and vinegar in a small pot and bring to the boil. Very thinly slice first measure of onion then add to pot. Stir to coat, then remove from heat and set aside.
2. Cut each pita bread into 6 triangles. Spread triangles out, in a single layer, on prepared tray and evenly drizzle over olive oil. Season with first measure of sumac pistachio blend and salt and pepper. Bake (on middle upper oven rack) for 8-10 minutes, until lightly golden and crunchy. Watch they don’t burn.
3. While pita chips bake, prepare Greek salad. Cut cherry tomatoes in half; dice cucumber and capsicums 2cm; thinly slice remaining red onion; roughly chop both measures of mint (set second measure aside). Toss all in a large bowl with lemon juice and a drizzle of extra-virgin olive oil. Season and set aside.
4. Cut feta into 1cm slices and arrange on a large serving platter, plate or board. Mix hummus, remaining lemon juice and extra-virgin olive oil together in a small bowl. Mix tzatziki ingredients together in another small bowl and place both dips on platter, alongside feta.
5. Sprinkle feta and hummus with remaining sumac pistachio blend. Arrange quickled onion, either in a small serving dish or straight onto the platter, in a pile. Arrange pita chips on the platter.
6. To serve, serve mezze platter with pita chips and chopped Greek salad in the middle of the table for everyone to help themselves. Spoon plenty of Greek salad onto a side dish or plate for easy eating, or make up a mini mezze platter on your own plate.