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Spicy Middle Eastern Style Sides Platter
Spicy Middle Eastern Style Sides Platter

Spicy Middle Eastern Style Sides Platter

Honey-Harissa Baked Feta, Roasted Carrots & Zhoug Yoghurt, Herby Dippers | Perfect for sharing

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Enjoy feta baked in harissa and honey for a sweet and spicy treat, served alongside roasted carrots and Zhoug yoghurt topped with almonds. Scoop up all the delicious flavours with herby ciabatta dippers.

Tags:
Veggie
Allergens:
Sulphites
•Nuts
•Cereals containing gluten
•Milk

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
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Carrot

100 grams

Harissa Paste

(Contains: Sulphites)

30 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

100 grams

Feta Cheese

(Contains: Milk)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

50 grams

Zhoug Style Paste

Not included in your delivery

2 tbsp

Honey

Nutritional information

Energy (kcal)742 kcal
Energy (kJ)3103 kJ
Fat52.4 g
of which saturates14.8 g
Carbohydrate50.4 g
of which sugars27.3 g
Dietary Fibre8.1 g
Protein18.8 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Aluminum Foil
•Bowl

Instructions

Prep the Carrots
1

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.

Get Roasting
2

a) When the oven is hot, roast the carrots on the top shelf until tender, 20-25 mins. Turn halfway through.

Make the Ciabatta Dippers
3

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.

Bake the Feta
4

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, 10-12 mins.

Bring on the Zhoug Yoghurt
5

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.

Your Platter is Served
6

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.

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