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Mezze Platter with Flatbread

A vegetarian spread featuring grilled aubergine with feta, a triple bean egg salad, spiced chickpeas, and homemade flatbreads.

VegetarianHealthyLunchPicnicAubergineChickpeas
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
72.1g
per serving
288.5 g total
Fat
27.6g
per serving
110.2 g total
Protein
27.2g
per serving
108.6 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Instant Yeast
CondimentsSauces
1
tbsp
Red Wine Vinegar
1
tsp
Dijon Mustard
Dairy
200
g
Feta Cheese
crumbled
3
piece
Egg
free-range
200
g
Yogurt
thick, to serve
Fruits
1
tbsp
Golden Raisins
1
piece
Lemon
zest only
GrainsCereals
2
tbsp
Panko Breadcrumbs
toasted
250
g
Strong Bread Flour
LegumesPulses
250
g
Chickpeas
dried, soaked overnight
Liquids
150
ml
Water
warm
NutsSeeds
11
g
Pine Nut
toasted
1
clove
Garlic
finely diced
1
tbsp
Flat leaf Parsley
finely chopped
1
tsp
Mint Leaf
whole leaves for garnish
1
clove
Garlic
crushed
1
tbsp
Parsley
torn
1
pinch
Cumin
1
tsp
Sumac
1
bunch
Parsley
finely chopped
1
bunch
Mint
finely chopped
0.5
tsp
Salt
OilsFats
30
ml
Olive Oil
for aubergine
45
ml
Olive Oil
for bean salad
30
ml
Olive Oil
for chickpea salad
1
tsp
Olive Oil
for flatbread dough
Vegetables
2
piece
Aubergine
sliced lengthways
400
g
Green Bean
400
g
Yellow Runner Beans
400
g
Runner Beans
1
tsp
Red Chilli
sliced
4
piece
Spring Onion
chopped
1
pinch
Chili
18
piece
Cherry Tomato
halved

Method

1
2
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