Za'atar Turkey Mezze Platter

Za'atar Turkey Mezze Platter

with Hummus and Pickles

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Spread, swirl and scoop into this delicious mezze platter. Our Za'atar blend is smoky, sweet and oh so delicious! Paired with roasted veg, crispy chickpeas and bright and zingy pickles, it's equally tasty and colourful!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Strips

2 tbsp

Za'atar Spice


2 piece

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

1 unit

Dill Pickle, sliced

14 g


227 g

Grape Tomatoes

½ cup

Feta Cheese


114 g



570 g

Cauliflower, florets

1 tbsp

Red Wine Vinegar


6 g


Not included in your delivery

½ tsp


6 tbsp


½ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories710 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber7 g
Protein48 g
Cholesterol115 mg
Sodium1680 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Cut cauliflower into bite-sized pieces. Add turkey, cauliflower, 3 tbsp oil and za'atar spice to a baking sheet,. Season with salt and pepper. Toss to combine, then arrange in a single layer. Broil in middle of oven, stirring halfway through, until tender, 16-18 min.


Peel, then mince garlic. Cut each naan into quarters, then each quarter in half to make 2 wedges. (You will have 8 wedges total per naan.) On another baking sheet, drizzle naan wedges with 2 tbsp oil, then sprinkle with garlic. Toss to coat. Toast in bottom of oven until golden-brown and crisp, 8-10 min.


While pitas bake, cut tomatoes in half. Roughly chop parsley. Slice pickles into half moons. Whisk together vinegar, 2 tbsp oil, 1/2 tsp sugar in a large bowl.Season with salt and pepper. Add tomatoes, feta and parsley. Stir together. Set aside.


Divide and spread the hummus between plates. Top with the turkey, cauliflower, tomato salad and pickles. Serve with the toasted naan on the side for scooping.