Recipes
Date posted: 02/09/2024
Ingredients
| Beetroot Tzatziki | 40g |
| Red Pepper Houmous | 40g |
| Whipped Feta Dip | 30g |
| Artichoke Hearts | 40g |
| Fried Falafel Balls | 4 |
| Cooked Roast Chicken Skewer Kebab | 2 |
| Plain Beef Meatballs | 12g |
| Mini Cucumbers | 60g |
| Cherry Tomatoes On Vine | 40g |
| Fresh Coriander | 20g |
| Bunched Radish | 40g |
| Bella Ciao | 40g |
| Spartacus Salad | 40g |
| Roasted Beetroot Wedges with Balsamic Vinegar | 40g |
Method
- Defrost overnight and bowl up the salads, bowl up the dips and olives, cut in half the artichokes (griddle if required). Halve the radish and cucumber and bowl up.
- Cook the chicken skewers, meat balls, falafels and roasted beetroot wedges as per their instructions and put on platters.
- Warm and cut up the breads and put on a platter.
- Wedge the lemons for garnish and chop the coriander and sprinkle halved (add chopped mint if preferred).