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Mezze Style Harissa Chicken and Flatbread Dipping Platter
Mezze Style Harissa Chicken and Flatbread Dipping Platter

Mezze Style Harissa Chicken and Flatbread Dipping Platter

with Houmous, Red Pepper Dip, Homemade Tzatziki and Halloumi Fries

Lily Stevens
Lily StevensPublished on March 18, 2025

Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Mezze Style Harissa Chicken and Flatbread Dipping Platter one for the eyes as well as the senses.

Tags:
New
High Protein
Allergens:
Milk
Cereals containing gluten
Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 45 minutes
DifficultyExperienced

Ingredients

serving amount

225 grams

Halloumi

(Contains: Milk)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

British Chicken Breasts

50 grams

Harissa Paste

1 unit(s)

Cucumber

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)

Lemon

150 grams

Greek Style Natural Yoghurt

(Contains: Milk)

100 grams

Greek Style Salad Cheese

(Contains: Milk)

2 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

37.5 grams

Red Pepper Chilli Jelly

100 grams

Houmous

(Contains: Sesame)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)5902 kJ
Energy (kcal)1411 kcal
Fat81.5 g
of which saturates34.9 g
Carbohydrate71.7 g
of which sugars34.9 g
Dietary Fibre14.3 g
Protein84.4 g
Salt5.2 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Sieve
Blender
Large Frying Pan

Cooking Instructions and Tips

Roast the Pepper
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.

Halve the bellpepper and discard the core and seeds. Chop into 2cm chunks. Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the middle shelf until soft and slightly charred, 14-16 mins.

Roast the Chicken
2

Meanwhile, lay the chicken onto another baking tray, drizzle over the harissa paste and spread it over both sides of the chicken until coated. Drizzle with oil and season with salt and pepper.

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim the cucumber, then halve lengthways. Cut half of the cucumber lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Finish Prepping
3

With the remaining cucumber half, scoop out the seeds and discard, then coarsely grate. Place in a sieve and press with the back of a spoon to remove as much water as possible.

Halve the baby plum tomatoes. Cut the lemon into wedges.

In a small bowl, mix together the grated cucumber, a squeeze of lemon and yoghurt. Season with salt and pepper. This is your tzatziki, set aside for now.

In a large bowl, combine a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside.

Blend your Dip
4

When the pepper is roasted, if you have a blender, blend the pepper, Greek style salad cheese, a small squeeze of lemon juice, sugar and olive oil (see pantry for both amounts) until smooth, 1-2 mins. Season with salt and pepper. TIP: If the mixture is too thick, slowly add more olive oil to loosen.

Taste and season with more lemon juice, salt and pepper if needed.

If you don't have a blender, add the same ingredients to a large bowl and mash with a fork until combined. You may not need as much olive oil if you aren't using a blender, so add it to the bowl slowly.

Fry the Halloumi
5

When the chicken has 5 mins remaining, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi to the pan and fry until golden, turning frequently, 4-5 mins.

Drizzle over half the red pepper chilli jelly and turn to coat the halloumi fries in the glaze.

Meanwhile, pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Finish and Serve
6

Cut the flatbreads (1 per person) into triangular dippers. Slice the chicken widthways into 2cm wide strips.

Add the chopped cucumber and tomatoes to the lemon dressing and toss together.

Share the sliced chicken breasts between your plates and drizzle over the remaining red pepper chilli jelly.

Serve the halloumi fries, flatbread dippers, cucumber and tomato salad, houmous, tzatziki and red pepper dip seperately on the side.

Enjoy!

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