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Middle Eastern Veggie Mezze Platter
We're hitting the whole flavour palette with this easy, speedy mezze platter. Golden roasted harissa chickpeas. Creamy aubergine labneh with tahini. Dukkah-dusted courgette and peppers. A hearty pile of quinoa bursting with fresh herbs and lemon zest. Finish strong with crunchy slivers of almond.
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 courgette
- 2 pepper
- 1 unwaxed lemon
- 8 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh dill
- 2 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 160g quinoa (quinoa (100%))
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp tahini (Sesame)
- 40g flaked almonds (Nuts)
- 1 handful of fresh mint
Nutritional Information
Calories: 547
Protein: 18g
Carbs: 38g
Fat: 33g
Middle Eastern Veggie Mezze Platter
We're hitting the whole flavour palette with this easy, speedy mezze platter. Golden roasted harissa chickpeas. Creamy aubergine labneh with tahini. Dukkah-dusted courgette and peppers. A hearty pile of quinoa bursting with fresh herbs and lemon zest. Finish strong with crunchy slivers of almond.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Heat a medium saucepan on medium heat. Once hot, add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Add the quinoa to the saucepan and cover with hot water. Boil for 14-15 mins, until cooked, then drain. Return the drained quinoa to the pan, then set aside.
- Make the harissa chickpeas; drain and rinse the chickpeas. Add the chickpeas to a medium baking dish and toss with half the harissa and 1 tbsp oil. Season to taste with sea salt and black pepper. Bake for 10 mins, until golden and crispy.
- Dice the courgettes and peppers into 2cm cubes. Heat a large frying pan with 1 tbsp oil on high heat. Once the pan is hot, add the courgettes and peppers and cook for 4-6 mins, until golden brown. Add half the dukkah and remaining harissa paste, then cook for a further 1-2 mins. Season to taste with sea salt and black pepper.
- Make the quinoa salad; pick the mint from the stalks and roughly chop with the dill. Zest the lemon and cut into 6 wedges. Add the mint, dill, zest and half the almonds to the cooked quinoa and mix well. Season to taste with sea salt and black pepper.
- Make the labneh; in a bowl, mix the baba ganoush, tahini, juice from 2 lemon wedges and 2-3 tbsp water. Season to taste. Stir until smooth.
- Serve the labneh topped with the quinoa salad, courgettes, peppers and harissa chickpeas. Garnish with the remaining almonds, dukkah and lemon wedges.
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