Mezze-Inspired Snack Board as an extra
4 portions | avec houmous aux poivrons rouges rôtis et pains plats au feta- Lait
- Soya
- Blé
- Sésame
- Lait
- Sulfites
- Peut contenir des traces d’allergènes
- Soya
- Moutarde
- Arachides
- Noix
- Blé
- Crustacés
- Oeuf
- Poisson
Cette planche à grignoter style mezze contient un peu de quelque chose pour tout le monde! Des olives citronnées chaudes aux pains plats au za'atar et au feta parfumés, en passant par l'houmous aux poivrons rouges rôtis. C'est le plat à partager par excellence, à savourer en famille ou entre amis.
Ingrédients
1 pièce(s)
Citron
7 g
Aneth
227 g
Tomates cerises anciennes
100 g
Bocconcinis
(Contient: Lait)
4 pièce(s)
Mini concombres
120 g
Olives mélangées
(Peut contenir : Lait, Sulfites)
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Soya)
½ cs
Épices za'atar
(Contient: Sésame Peut contenir : Lait, Sulfites, Soya, Moutarde, Arachides, Noix, Blé)
½ tasse(s)
Feta, émietté
(Contient: Lait)
1 pièce(s)
Yogourt grec
(Contient: Lait)
4 cs
Houmous
(Contient: Sésame Peut contenir : Lait, Sulfites, Soya, Moutarde, Blé, Crustacés, Oeuf, Poisson)
¼ tasse(s)
Pesto au poivre rôti
(Contient: Lait Peut contenir : Sulfites, Soya)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
5 cs
Huile*
⅘ cc
Sucre*
Ustensiles
Instructions
- 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 tsp Za'atar Spice. 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 Za'atar Spice and 11/2 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 remaining 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 za'atar-feta flatbreads, cucumber spears, bocconcini-tomato salad and warm olives.
