Afbeelding
Afbeelding
lets get
cooking
Ingredients
- 250g Qukes® baby cucumbers, halved lengthways
- 200g Sweet Solanato® tomatoes
- 175g Minicaps® baby capsicums halved
- 100g hummus dip
- 100g beetroot dip
- 1 cup purchased tabouli (see tip below)
- 250g purchased felafel, sliced
- 100g feta, cut into cubes
- 3 tbs Extra virgin olive oil
- 1/2 tsp caster sugar
- Baked Lebanese bread & lemon wedges, to serve
Contributor
Perfection Fresh Australia
Preparation
- Preaparation time is 5 minutes.
- Combine the hummus and beetroot dip together, spoon into base of 4 lunchbox or snack bowls. Add Qukes®, tomatoes, Minicaps®, tabouli and felafel. Scatter over the feta and season with pepper.
- Combine oil, lemon, sugar and season. Spoon into a separate container to take to work or school. Spoon dressing over just before serving. Serve with baked Lebanese bread and lemon wedges.
Twist It!
Tip: To make your own tabouli, Add 1 cup burghul into a large bowl. Cover with cold water, stand 30 minutes then drain, pressing through a sieve to remove all water. Chop 200g Sweet Solanato® or Kumato® tomatoes, stir into the burghul with 4 chopped Qukes®, 1 bunch chopped parsley, 1 bunch chopped mint, 3 chopped shallots, 2 tbs extra virgin olive oil and juice ½ lemon. Season and mix well.Tip Some felafel are more delicious warm, so just before adding the dressing, warm the felafel for 1-2 minutes on medium/50% in the microwave.Tip To bake Lebanese bread, cut into pieces, spray lightly with olive oil and bake in a single layer 180°C fan forced for 8-10 minutes. Once cool it becomes crisp.
Contributor
Perfection Fresh Australia
