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Mezze platter with skewer
Duration:
30 Min
Level:
Easy
Made by:
Lara
Lara's (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, arrange them tasty and photograph them in a suitable setting. It fulfills her to inspire her fellow men with creative recipe combinations to a varied and fresh way of eating.
Ingredients
2
Servings
200 g planted.kebab
3-4 Wooden skewers
Olive oil (for frying)
50 g pickled (marinated) olives
2 Pita bread
2 Figs, fresh
50 g cherry tomatoes
6-7 Radishes
A few mint leaves, fresh
For the yogurt feta cream
150 g soy yogurt, natural
50 g feta, vegan
1 Clove of garlic, pressed
some parsley, fresh
salt + pepper + hot paprika powder
50 g feta, vegan
1 Clove of garlic, pressed
some parsley, fresh
salt + pepper + hot paprika powder
For the hummus
200 g Chickpeas, cooked
½ TBSP. Lemon, juice
4 tbsp water
2 t bsp olive oil
2 t bsp tahini paste
1 Clove garlic, pressed
1 tsp salt
Some pepper + cumin
½ TBSP. Lemon, juice
4 tbsp water
2 t bsp olive oil
2 t bsp tahini paste
1 Clove garlic, pressed
1 tsp salt
Some pepper + cumin
Products in this recipe
planted.kebab
Preparation
1
planted.kebab evenly on the wooden skewers. Fry in a preheated pan in a little olive oil on both sides for about 4 minutes.
2
For the yogurt-feta cream, put soy yogurt in a bowl. Crumble the feta with your hands and add. Add all remaining ingredients and mix well. Season to taste and pour into a bowl.
3
For the hummus, place all ingredients in a blender jug and blend until creamy. Depending on the desired consistency, add a little water. Season to taste and pour into a bowl.
4
Put olives in a bowl to serve. Moisten pita breads and bake in toaster. Cut bread into 8 pieces each. Wash figs, cut into strips. Wash and halve cherry tomatoes and radishes.
5
Arrange all ingredients nicely on a platter, decorate with some fresh mint. Serve.