Name: Mediterranean platter
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Cuisine: lebanese
Ingredients: olive oil cooking spray; 2 large Lebanese bread rounds; 2 tsp sumac; 1 tsp poppy seeds; 250g tomato; 100g feta, crumbled; 150.00 gm basil pesto; 40.00 ml chopped fresh flat-leaf parsley leaves; 300g tabouli salad; 400g can chickpeas, drained, rinsed; 2 garlic cloves, chopped; 48.00 gm tahini; 42.00 gm lemon juice; 56.88 gm olive oil; pinch paprika

Mediterranean platter

0 Likes

Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Ingredients:

olive oil cooking spray
2 large Lebanese bread rounds
2 tsp sumac
1 tsp poppy seeds
250g tomato
100g feta, crumbled
150.00 gm basil pesto
40.00 ml chopped fresh flat-leaf parsley leaves
300g tabouli salad
400g can chickpeas, drained, rinsed
2 garlic cloves, chopped
48.00 gm tahini
42.00 gm lemon juice
56.88 gm olive oil
pinch paprika

Instructions:

Preheat your oven to 200°C. Line 2 baking trays with baking paper. Arrange the bread on the trays and lightly coat them with oil. Sprinkle sumac and poppy seeds evenly. Bake for 3 to 5 minutes until crisp, then break into pieces.
Trim the tops off tomatoes and hollow them out using a small spoon, discarding the pulp. Trim the bases so they sit flat. Mix feta, 2 tablespoons of pesto, and 1 tablespoon of parsley in a bowl. Fill the tomatoes with the mixture and sprinkle with the remaining parsley.
Prepare delicious hummus: Place chickpeas in a food processor and blend until nearly smooth. Mix in garlic, tahini, lemon juice, 2 tablespoons cold water, and 2 tablespoons oil. Blend until well combined. Transfer mixture to a serving bowl.
Drizzle hummus with the remaining oil, sprinkle with paprika, arrange bread, tomatoes, and tabbouleh on a platter, season with pepper, and serve with hummus and the rest of the pesto.

We use cookies

Similar Recipes

Summer Antipasto Salad with Balsamic Vinaigrette

Mediterranean Mezze Platter

Herb marinated fetta

Antipasto