Greek-style sharing board
Serves: 6-8
Prep time: 45 minsTotal time: 
Recipe photograph by Stuart West
Greek-style sharing board
Spirit yourself away to a little Greek island with this flavour-packed mezze of meat, grilled cheese and dips
Serves: 6-8
Prep time: 45 minsTotal time: 
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Nutritional information (serving (without extras for the board))
Calories
679Kcal
Fat
44gr
Saturates
17gr
Carbs
26gr
Sugars
16gr
Fibre
5gr
Protein
43gr
Salt
3.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the lamb gyros
- 600-700g butterflied lamb leg
- 2 tbsp olive oil
- 1 tbsp clear honey
- zest and juice of 1 lemon
- 3 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1⁄2 tsp ground cinnamon
For the melitzanosalata
- 2 aubergines
- 3 whole garlic cloves
- 1⁄2 small red onion, finely sliced
- zest and juice of 1⁄2 lemon
- 2 tbsp extra-virgin olive oil
- 2 tbsp extra-virgin olive oil
- 1⁄2 tsp smoked sea salt flakes
- handful of fresh parsley, roughly chopped
- a few pitted black olives, sliced or chopped
For the tomato keftedes
- 500g cherry vine tomatoes, roughly chopped
- 50g roasted red pepper, finely chopped
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, sliced
- 75g feta, crumbled
- 1 tbsp chopped fresh dill
- 60g plain flour
- 1 tsp baking powder
- 3 tbsp olive oil, to fry
For the saganaki
- 1 tbsp olive oil
- 2 x 225g blocks halloumi, thickly sliced
- 2 tbsp clear honey
- 1⁄2 tsp chilli flakes
Step by step
- Start by marinating the lamb for the gyros. Place the breast in a non-metallic dish. Mix all of the remaining ingredients together and pour over the lamb, cover and leave to marinate for a few hours, or overnight.
- Both the melitzanosalata and the batter for the keftedes can be made a few hours ahead. For the melitzanosalata, preheat the oven to 200°C, fan 180°C, gas 6. Hold the aubergines over a naked flame with tongs if you have a gas hob, turning until the skin starts to char. You don’t need to do this but it adds an extra smokiness. Transfer to a roasting tray then lightly smash the garlic cloves, still in their skin and add to the tray. Roast for 30-40 minutes or until the aubergines and garlic are very soft. Set aside until cool enough to handle. Halve the aubergines and scoop the flesh into a bowl. Add the roasted garlic flesh, the onion, lemon juice and olive oil. Mash to a purée then season with the smoked salt and stir through most of the parsley. Transfer to a serving bowl and top with more parsley, the lemon zest and olives. Set aside until needed.
- For the tomato keftedes, put the tomatoes in a sieve set over a bowl. Sprinkle with salt and leave for 30 minutes, then discard the liquid that will have collected in the bowl. Tip the tomatoes into the bowl and mix with the red pepper, spring onions, garlic, feta and dill. Add the flour and baking powder and stir to combine, seasoning with black pepper. Chill for 1 hour in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the lamb in a roasting tin and roast for 30 minutes. Leave to rest for 20 minutes, covered.
- While the lamb is resting, fry the tomato keftedes. Heat the oil in a large frying pan and drop in spoonfuls of the keftedes mixture, shaping into patties. Fry for 2 minutes until golden and crisp underneath, then flip and fry for another 2-3 minutes. Transfer to a plate lined with kitchen paper to drain. If cooking ahead of time, you can reheat in the oven or air fryer just before serving.
- For the saganaki, heat the oil in a frying pan and fry the halloumi slices until golden. Combine the honey and chill flakes and heat in the microwave for 20-30 seconds until runny. Drizzle over the cheese.
- Carve the lamb and place on the board with everything else, alongside warmed pittas, mint, shop-bought dips and mezze.
