Meze Plate


  • 250g Greek-style yoghurt
  • 4 tbsp cucumber, finely grated and drained in a colander
  • 1 clove garlic, finely chopped
  • pinch salt
  • 2 tsp chopped fresh mint
  • juice of half a lemon

Mix all the ingredients together in a bowl and season to taste.

Grilled Haloumi

  • 8 slices haloumi cheese

Heat a char-grill pan over a medium to high heat. Add the haloumi slices and cook the cheese for 30–45 seconds on each side, or until it is pale golden-brown. 


  • 12-14 large green olives
  • 1 tbsp roasted red pepper, chopped
  • 1 tbsp olive oil

Toss the olives in the olive oil and red peppers.

To Serve

  • handful rocket leaves
  • 1 pita bread, toasted, cut in half

Place the meatballs onto a serving plate, and pile the rocket leaves next to them. Place the haloumi slices on top of the rocket salad. Serve the pita bread halves on a side plate.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipes by Diane Heierli • Photography C&D Heierli

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