Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Al fresco mezze platter with pitas

Greek 30 Mins Prep

To make the skordalia, finely grate 2 garlic cloves into a bowl and juice a lemon. Stir in the mashed potatoes, then slowly drizzle in 4 tbsp olive oil while mixing to create a smooth consistency. Add 1 tbsp white vinegar and a pinch of salt, stirring until combined. Store in the fridge while you prepare the rest of the platter.
To make the tirokafteri, place 150g feta, yoghurt, 1 garlic clove, 4 tbsp olive oil, chilli flakes and 1 tsp red vinegar in a food processor and blend until smooth. Add the peppers and pulse so that a few chunky pieces remain.
To make the hummus, juice a lemon and place the chickpeas, tahini, 1 garlic clove and lemon juice in a food processor. Add 2 tbsp olive oil and ice cubes. Blend until smooth, gradually adding iced water to achieve a creamy texture, then season with salt.
Finely chop the parsley and dice 150g feta. Roll the feta in the parsley to create the herbed feta. Slice the radishes and cucumbers, and halve the tomatoes. Slice the pitas into triangles. Add the olives to a small bowl. Place the dips into separate bowls and arrange them on a large serving board with the vegetables, feta and pitas.
Serve the mezze platter immediately.