Spicy Middle Eastern Style Sides Platter
with Harissa Baked Feta, Roasted Carrots on Zhoug Yogurt
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.
Ingredients
2 unit(s)
Carrot
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
100 grams
Feta Cheese
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Zhoug Style Paste
30 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
c) Pop the carrots onto a large baking tray. Drizzle with oil and half the honey (see pantry for amount). Season with salt and pepper, then toss to coat. Spread out in a single layer.
a) When the oven is hot, roast the carrots on the top shelf until tender, 20-25 mins. Turn halfway through.
a) Meanwhile, halve the ciabatta, then slice each half into 1cm wide long batons. Place on a baking tray in a single layer.
b) Drizzle with oil and season with salt and pepper. Sprinkle over the roasted herb and spice blend, then toss to coat well.
c) Bake the ciabatta dippers on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Whilst the dippers bake, place the feta onto a piece of foil on a baking tray. Drizzle the harissa and the remaining honey (see pantry for amount) over the feta.
b) Turn up the edges of the foil to avoid any leakage.
c) Bake the feta in the oven, 10 mins.
a) Whilst the feta bakes, mix together the Greek style yoghurt and the Zhoug style paste in a small bowl.
b) Season with salt and pepper, then spread across the bottom of your serving dish and set aside until you're ready to serve.
a) Once roasted, place the carrots in the centre of the Zhoug yoghurt. Sprinkle over half of the toasted flaked almonds.
b) Once baked, gently slide the feta onto your serving dish and sprinkle over the remaining toasted almond flakes.
c) Serve the baked ciabatta dippers alongside for scooping everything up.
