Festive Mediterranean Mezze Feast

This feast has a lovely festive feel to it – the perfect way to spice up a meal!

IMG_1009 (1)

This feast is made of four different elements:

  • Broccoli Salad
  • Bowl of Greens
  • Baked Halloumi
  • Taboulé Salad

The best thing about this set of dishes is not that it’s super tasty but ALSO that it is super easy to make and it brings the wow factor to the table!

It requires extremely basic cooking techniques, and because three out of the four dishes are served cold, it needs little timing and coordination for serving.

RECIPE

Type: Vegetarian

Approx. Preparation time: 15 mins

Approx. Cooking time: 20 mins

Serves: 2

INGREDIENTS

  • 1 broccoli
  • 1 small handful cherry tomatoes
  • Half a red onion
  • 1 quarter of a cucumber
  • 100g green beans
  • 50g asparagus
  • 50g edamame soya beans
  • 1 generous handful of fresh mint leaves
  • 1 teaspoon pomegranate
  • 200g Halloumi
  • 2 cloves garlic
  • Half a cup of plain couscous
  • 1 pinch sumac
  • 1 small handful almonds
  • Balsamic vinegar and olive oil, to dress and drizzle
  • Lemon, to drizzle
  • Optional – some humous, tatziki and crackers to serve as sides

PREPARATION STEPS

For the broccoli salad:

  1. Cut the broccoli into small florets – cut them halfway down the stem and then separate the two parts with your fingers. This helps keeps florets parts in good shape (pictures below)
  2. Put a pot of water to the boil. When the water is boiling, add some salt and the broccoli. Boil for 5 minutes.
  3. Once boiled, sieve and leave aside to cool
  4. In a small glass, mis one teaspoon of balsamic vinegar, two teaspoons of olive oil, a pinch of salt and pepper, and a few leaves of finely chopped mint. Leave to rest until serving time.

For the taboulé salad:

  1. In a bowl, mix half a cup of couscous with a pinch or paprika, salt and pepper. Add half a cup of freshly boiled water and cover. Leave to rest for 5-7 minutes.
  2. Heat a small pan on high heat. When the pan is hot, add the almonds to the pan and heat for 2-3 minutes, keeping a constant eye on them to prevent burning.
  3. When the almonds start to brown, take them off the heat and leave to cool. Once cooled down, chopped the almonds in roughy pieces with a sharp knife.
  4. Mix the chopped cherry tomatoes, cucumber, red onion and chopped mint in a serving bowl.
  5. Uncover the couscous and fluff it with a fork to separate the grains, then add it to the serving bowl.
  6. Drizzle with olive oil and lemon, and mix well.

For the baked halloumi:

  1. Place the slices of halloumi flat into an oven dish.
  2. Add the halves fresh cherry tomatoes to the dish, along with the garlic pieces, a tablespoon of water.
  3. Pop into the oven at 170 degrees Celsius for 10-15 minutes.

For the bowl of greens:

  1. Cut the red of onion in long thin strips
  2. Put a pot of water to the boil.
  3. Once the water is boiling, add a pinch of salt, and the edamame soya beans, asparagus and green beans.
  4. Cook for 4-5 minutes, or until the green beans are ‘al dente’
  5. Once cooked, sieve and leave to cool.
  6. At serving time, drizzle with some olive oil and lemon. Add salt and pepper, to taste.
  7. Optional – serve with a side of houmous  and Crackers to dip

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