Combine the olives, feta, KNORR Creamy Greek Salad Dressing and cooked, drained and cooled cowpeas in a serving bowl, then set aside to marinate.
To make the tzatziki, first grate the cucumber, then squeeze out the excess liquid. Combine the cucumber, yoghurt, KNORR Creamy Greek Salad Dressing and chopped rosemary in a serving bowl. Season to taste with salt and ground pepper.
Now make the dolmades. Place all the filling ingredients (except the cooked rice and grape leaves) in a large food processor. Blend and pulse until you have a pesto-like texture. Tip this mixture into a large bowl and stir in the cooked rice. Season to taste with salt and pepper.
To assemble the dolmades, lay one grape leaf (patted dry with kitchen paper) on a board. Put 1 – 2 tablespoons of the rice mixture on the leaf, at the bottom, in the centre, next to the stem. Fold in the sides of the leaf and then roll it up to create a tight ‘log’. Place the parcel seam-side down in a large pan and repeat with the remaining leaves. Pack the dolmades tightly next to each other in the pan. You may make more or fewer than 26 parcels, depending on the size of the leaves.
Now place 60ml (¼ cup) of water in the bottom of the pan, cover with a lid, and steam the dolmades over a low heat for 5 – 7 minutes. Remove from the pan, blot them dry on a clean towel and allow to cool.
Arrange the mini pita breaks and dolmades on a platter and serve with the tzatziki and the marinated olives, feta and cowpea mix.