Mezze-Inspired Snack Board
Serves 4 | with Roasted Red Pepper Hummus and Feta Flatbreads- Milk
- Soy
- Wheat
- Sesame
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Gluten
- Sesame
- Crustaceans
- Mustard
- Soy
- Triticale
- Peanuts
This mezze-inspired snack board has a little bit of something for everyone, from warm lemony olives to fragrant Mediterranean Spice Blend and feta flatbreads and zippy roasted red pepper hummus. It's the perfect shareable app to enjoy with family and friends.
Ingredients
1 unit(s)
Lemon
7 g
Dill
227 g
Baby Heirloom Tomatoes
100 g
Bocconcini Cheese
(Contains: Milk)
4 unit(s)
Mini Cucumber
120 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Gluten, Sesame, Crustaceans, Mustard, Soy)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Milk, Sulphites, Soy)
⅔ tbsp
Mediterranean Spice Blend
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Sesame, Mustard, Soy, Triticale, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
5 tbsp
Oil*
⅘ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lemon.
- Roughly chop dill.
- Halve tomatoes.
- Quarter bocconcini.
- Grate one cucumber directly into a small serving bowl. Season with salt. Halve remaining cucumbers lengthwise, then cut into spears.
- Drain olives.
- Arrange flatbreads on an unlined baking sheet.
- Brush 1/2 tbsp oil over each flatbread, then sprinkle with 1 1/2 tsp Mediterranean Spice Blend. Season with salt and pepper. Sprinkle feta over top.
- Bake in the middle of the oven until flatbreads are golden-brown, 5-6 min. Cut each flatbread into 8 wedges.
- Meanwhile, add bocconcini, tomatoes, 1/2 tsp Mediterranean Spice Blend and 1 1/2 tbsp oil to another small bowl. (TIP: We love the flavour of olive oil here!) Season with 1/4 tsp salt, then stir to combine.
- Drain and discard liquid from grated cucumber. Add yogurt, 1/4 tsp lemon zest, 2 tsp lemon juice, 1 tsp dill and 1/8 tsp sugar. Season with pepper, then stir to combine. Sprinkle 1/2 tsp dill over top.
- Add hummus, red pepper pesto and 1 tsp lemon juice to another small serving bowl. Season with salt and pepper, then stir to combine.
- Add olives, 11/2 tbsp oil, any remaining lemon juice and 1 tsp lemon zest to a small bowl. (TIP: We love the flavour of olive oil here,too!) Microwave until warmed through, 10-20 seconds. Stir to combine.
- Place pesto-hummus mixture one corner of a large platter or board. Place yogurt dip on the opposite corner.
- Fill in the remaining gaps on the board with feta flatbreads, cucumber spears, bocconcini-tomato salad and warm olives.
