Greek meze starter

Method

1. To make the beetroot hummus; place the chickpeas, beetroot, tahini, lemon juice, garlic and cumin in a food processor and process until smooth.

2. While the blender is running, add the olive oil and about 125ml of water, to reach the consistency of a thick paste.

3. Season with salt and serve with hot pitta bread.

4. To make the goat's cheese dolmades; preheat a grill to medium hot.

5. Lay 1 vine leaf, vein side up. Mould a little of the cheese into a sausage shape and place across the base of the leaf.

6. Drizzle with a little honey and olive oil, and top with freshly ground black pepper and mint leaves.

7. Roll the leaf over once, then fold the sides in and continue to roll it into a neat sausage shape.

8. Repeat the process using the remaining leaves.

9. Brush with a little olive oil and cook under a pre-heated medium grill for about 4-5 minutes or until the leaves start to colour and blister. Serve hot.

10. To make the tomato keftedes; mix the tomatoes, onion, herbs, sugar, cheese and breadcrumbs. Season with salt and pepper.

11. Add the beaten eggs and chill in the fridge for 30 minutes, to allow the mixture to set.

12. Shape into walnut-sized balls and coat in the flour seasoned with salt and pepper.

13. Heat the oil in a deep-fat fryer or large pan to 180C.

14. Fry the balls for about 2-3 minutes until golden. They can also be shallow fried.

15. Serve hot with skordalia.