Turkish Meze Platter

Beet, Garlic & Yogurt Dip 1. Trim and peel the raw beets and then grate them. 2. Place in a bowl. Add the garlic and yogurt and mix all ingredients together. 3. Add some parsley as a garnish before serving. Mixed Olive Salad 1. Using a small knife, pit the olives and place the olive cheeks in a bowl. 2. Add the salad onion, cucumbers, tomatoes and parsley. Toss. 3. Just prior to serving, dry roast the walnuts until golden in a small pan. Then crush and add to the salad. 4. Prepare the dressing by whisking together the pomegranate molasses and olive oil. Drizzle over the salad and toss again. Marinated Roasted Bell Peppers 1.For a smoky taste, light an open grill BBQ. Over a medium heat, cook the whole bell peppers until charred and soft, about 20 minutes. You can also instead use your oven broiler (grill). 2. Allow the peppers to cool and then deseed the peppers and cut into broad slices. 3. Place on a large, flat dish. Sprinkle the garlic, vinegar, oregano leaves and sea salt over the peppers and reserve 4. until needed. 5. Just prior to serving, finely chop the parsley and sprinkle over the peppers. This dish may be served cold or at room temperature. Yogurt Carrot Dip 1. Heat the olive oil in a pan over medium heat. Place the grated carrot in the pan. Cook for about 10 minutes or until soft. Allow to cool. 2. Combine the yogurt and garlic. Season with the sea salt. Add the cooled carrot and garnish with some olives. Mixed Olives 1.Place the olives in a serving bowl.