Moorish Mezze Plate
Welcome to the wonderful world of mezze plates! Commitment-phobe at dinner time? Ever want to just have a little nibble on all your favourites? These delectable bites prepared with a little TLC will satisfy the pickiest of picky eaters. Don’t forget to sop up everything with some fresh Lebanese bread!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1 bunch
parsley
1
lemon
1 portion
pumpkin
3
Lebanese bread
(Contains Gluten, Wheat;)
1 tbs
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
½
brown onion
300 g
Moorish Mezze Mince
(Contains Soy;)
1 tub
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan forced. Line an oven tray with baking paper.
To prepare the ingredients, dice the tomato and coarsely chop the parsley. Cut the lemon into wedges and finely chop the brown onion. Peel the pumpkin and cut into 5 mm slices.
Combine the tomato, parsley, a drizzle of olive oil and a squeeze of lemon juice in a small bowl. Season with salt and pepper and set aside.
Toss the pumpkin in half of the olive oil. Season with salt and pepper. Place the pumpkin on the prepared oven tray and cook for 20 minutes or until tender. Add Lebanese breads to the oven in the last 5 minutes to heat through (or alternatively you can wrap them in a dampened tea towel and pop them in the microwave for 30 seconds).
Meanwhile, toast the pine nuts in a dry medium frying pan for 1-2 minutes or until toasted (watch them so they don’t catch and burn). Set aside. Heat the remaining olive oil in the same frying pan. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Season with salt and pepper and reduce heat to medium-low. Cook for a further 15 minutes or until meat caramelises then toss through the pine nuts.
To serve, create a mezze plate by dividing the pumpkin, lamb mince, tomato and parsley salad, and hummus between plates. Use the bread to mop up all the flavours or alternatively roll all of the ingredients up in the bread and enjoy as a wrap.