Mixed Mezze

Name: Mixed Mezze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 100 g coarse bulgur (wheat groats); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; 2 Federation flat leaf parsley; 3 TABLESPOONS Lemon juice; 7-10 Tbsp ground cumin; 8 TABLESPOONS good olive oil; 500 g cooked beetroot (vacuum packed); 3 Spring onions; 6 TABLESPOONS Cider vinegar; 200 g Feta; 1 TEASPOON Chili Flakes; 1 can(s) (425 ml) Chickpeas; 1 Garlic clove; 100 g Tahin (sesame paste)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

100 g coarse bulgur (wheat groats)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
2 Federation flat leaf parsley
3 TABLESPOONS Lemon juice
7-10 Tbsp ground cumin
8 TABLESPOONS good olive oil
500 g cooked beetroot (vacuum packed)
3 Spring onions
6 TABLESPOONS Cider vinegar
200 g Feta
1 TEASPOON Chili Flakes
1 can(s) (425 ml) Chickpeas
1 Garlic clove
100 g Tahin (sesame paste)

Directions

1
For the Taboulé Bulgur, simmer covered in 300 ml boiling salted water for about 10 minutes (see package instructions). Leave to cool. In the meantime wash, quarter, seed and finely dice the tomatoes.
2
Wash the parsley and chop the leaves. Season bulgur with lemon juice, salt, pepper and cumin. Add tomatoes, parsley and 2 tablespoons of oil.
3
For the beetroot salad, cut the beetroots into slices. (Attention! They stain strongly, best to wear disposable gloves.) Clean and wash spring onions and cut them into fine rings. Mix vinegar and 2 tablespoons of oil.
4
Season with salt and pepper. Mix beetroot, spring onions and the vinaigrette.
5
Cut the feta into cubes. Mix with 1 tablespoon of oil and chili flakes.
6
For the hummus, drain chickpeas, rinse and drain. Peel the garlic. Puree with chickpeas, tahini and 3 tbsp. oil. Season to taste with salt. Arrange everything individually in small bowls. Thin flat bread tastes good with it.