"I'm not sure why this happened, but I can tell you that I love the energy that platters give to a table, and the gentle sense of pomp and ceremony they lend even the simplest of meals. My love for the platter has dictated today's recipe, a final fling with the very last of the summer vegetables served over whipped feta."
"Put the courgettes and onion in a bowl, break in a third of the feta in small pieces, and add three tablespoons of oil, a teaspoon of za'atar and a half-teaspoon of salt. Tip out on to one of the lined trays, making sure all the vegetables have enough legroom. Put the chopped aubergine in the now-empty bowl and add two tablespoons of oil, another teaspoon of za'atar and a quarter-teaspoon of salt."
Three oval platters—a small silver-plated, a medium splattered enamel and a large stainless-steel one—add ceremony to simple meals. Za'atar roast vegetables are prepared by tossing courgettes and onion with a third of the feta, oil, za'atar and salt, and aubergine separately with oil, za'atar and salt, then roasting both trays at 220C until tender and golden. Remaining feta is processed with Greek yoghurt, lemon and drained butter beans to form a whipped feta base. The roasted vegetables are served over the whipped feta and finished with torn mint and extra za'atar for serving.
Read at www.theguardian.com
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