The Mezze Bowl


Total time: 55m
Preparation Time: 30m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 653 Kcal, 21g Protein, 71g Carbohydrates, 29g Fat


Ingredients

  • Roast aubergines
  • 1 aubergine (large), cut lengthwise into thick strips
  • 1 tbsp olive oil
  • 0.5 tsp ground coriander seeds
  • 0.5 tsp ground cumin
  • 0.5 tsp harissa
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • Quinoa tabouleh
  • 100 g quinoa
  • salt and pepper to taste
  • 0.5 bunch parsley, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 2 tsp lemon juice
  • 3 tsp olive oil
  • 0.5 tsp salt
  • 1.5 tsp ground cumin
  • 0.5 cucumber, diced
  • 1 tomato (large), diced
  • Onion pickles
  • 2 tbsp apple vinegar
  • 1 red onion (large), thinly sliced
  • 0.5 tsp salt
  • 0.5 tsp coconut palm sugar
  • 0.5 tsp ground cumin
  • Beetroot hummus
  • 1.5 boiled beets
  • 1 tin chickpeas (small, approx. 120 g)
  • 1 lime, use grated zest and 1 tbsp of juice
  • 0.5 tsp salt
  • 1 dates
  • 1 tsp ground cumin
  • Serve
  • 2 handsful baby spinach
  • 1 handful Micro Greens
  • 2 tsp tahini
  • 2 tbsp flaked almonds, toasted

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Instructions

  • Roast aubergines

    Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Quinoa tabouleh

    Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.
  • Onion pickles

    Mix the onion slices with the remaining ingredients and set aside until ready to serve.
  • Beetroot hummus

    In a food processor, puree all the ingredients until smooth.
  • Serve

    Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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