Transfer hummus and baba ghanoush into separate 150ml ramekins and create a well in the center of each.

Reheat falafel in a convection oven at 175C (350F) for 10 minutes or until internal temperature reaches 74C (165F).

Toast pita wedges in a dry pan over medium heat for 2 minutes per side until pliable.

Position the dip ramekins at opposite poles of a 40cm circular platter.

Cluster the hot falafel and room-temperature dolmas in the sectors between the dips.

Place the tabbouleh in a central bowl or neat pile to provide a structural center.

Arrange feta cubes and olives in the remaining negative space to ensure color distribution.

Garnish the platter with cucumber slices and halved tomatoes, then drizzle 15ml of extra virgin olive oil over the dips before service.