If you’re after a simple summer meal to share with family and friends, it’s hard to beat a share platter. For inspiration, why not try this generous Middle Eastern spread, recipe courtesy of Australian Eggs. For dessert, follow up with a sweet tray bake that uses fresh seasonal raspberries and mangoes.

Middle Eastern vegetarian share platter

Serves 6

• 6 eggs, soft-boiled
• 400g packet sesame falafels
• 6 bagels
• 1 red onion, very thinly sliced
• 1 x qty of individual silverbeet frittatas (recipe below)
• 250g tub of beetroot dip
• 250g tub hummus dip
• Small tub of marinated fetta
• Small tub of green olives
• 2 x baby cos lettuce hearts, cut into wedges
• 1 large avocado, thinly sliced
• 200g punnet baby cucumber (qukes), finely sliced into ribbons
• 200g punnet tomato medley, halved
• 1 carrot, cut into sticks
• Fresh flat-leave parsley, to serve
• Lemon wedges, to serve
• Peel and halve the eggs.

Heat falafel following packet instructions. Split and lightly toast bagels. Season the onion with a splash of white wine vinegar, salt and pepper.

Arrange everything on a large platter or serving board. Garnish with parsley and lemon wedges. Allow guests to assemble their own bagels or brunch salads.

Individual silverbeet frittatas

Cook 40 mins | Serves 6

• 1 bunch silverbeet
• 400g reduced-fat fresh ricotta
• 100g reduced-fat fetta
• 5 eggs
• 1/3 cup chopped low fat semi dried tomatoes
• 1 Tbsp chopped dill
• 2 tsp finely grated lemon rind
• 2 garlic cloves, crushed

Preheat the oven to 180°C. Line 6 large muffin cups with non-stick baking paper.

Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.

Mix the ricotta, fetta and eggs with electric beaters. Stir in the remaining ingredients.

Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature.

Tip: You could replace the silverbeet with 100g of your favourite vegetables such as red capsicum, asparagus or corn for even more versatility. These frittatas also make a scrumptious and convenient picnic treat.

Tray bake pancake with raspberry and mango

Cook 35 mins | Serves 4

• 1⅔ cups (250g) plain flour
• 2½ tsp baking powder
• ¼ cup (55g) caster sugar
• 1¼ cups (310ml) milk
• 2 eggs
• 60g butter, melted and cooled
• 1 x 125g punnet fresh raspberries
• 1 fresh mango, peeled and sliced thinly
• ¼ cup (10g) toasted coconut chips for garnish
• Coconut yoghurt and maple syrup, to serve

Preheat oven to 200°C/180°C (fan-forced) and grease and line a 35cm x 25cm (base measurement) baking dish with baking paper.

Sift flour and baking powder into a mixing bowl and add sugar. Make a well in the centre.

Whisk milk and eggs together and add to flour; mix well. Stir in all but 1 Tbsp of the melted butter. Pour into prepared tin.

Arrange raspberry and mango slices over the top and brush with reserved melted butter. Bake 25 minutes. Cool slightly.

To serve, cut into 12 squares. Stack 3 per serve and top with coconut chips, yoghurt, and a drizzle of maple syrup

Tips: Use any fresh or frozen berries and mango. If using frozen, defrost before using.

Make batter the night before. Cover and refrigerate. When ready to cook, add toppings and bake. It may increase cook time by 5 minutes.

Refrigerate baked pancakes in a sealed container for 2-3 days. Warm before serving.

Other topping suggestions: raspberry and white chocolate, ricotta and fig.