• Emily Dawson

Mezze Plate!


Vegan & Gluten free.

30 mins to prepare.

Makes for 2 simply double or more for numbers.

A perfect summer time garden food & great for a healthy BBQ with fish/chicken.


Equipment

Frying Pan

Chopping board

Sharp knife

Serving bowls.


Ingredients.

Hummus home made or purchased. - Recipe

Avocado halved.

Mixed leaf salad dressed in olive oil, apple cider vinegar & sea salt.


Pan Fried Peppers / Jalapeños

Use jalapeños or small sweet peppers

1 clove of garlic seperated into segments keep skin on each segment.

Sprigs of fresh Rosemary

Coconut oil


Gluten Free Tabouli

1x bunch of fresh parsley washed & finely chopped

Half a cup of baby tomatoes quartered

2 spring onions washed & chopped

Fresh chilli to taste (optional)

2 tbs of tahini home made or bought.

Juice of 1 lemon

Pinch of sea salt


Probiotic vegetables. - Recipe


Add a Gluten free bread or grain of choice.

Wine optional.


To Make


1. Pre-prepare hummus & tahini if making yourself, however bought is also a good option & easier.


2. Prepare grain of choice or a gluten free bread / pitta bread


3. Tabuli

1. Wash & chop a bunch of fresh parsley, discard the stalks, place into a bowl

2. Chop baby tomatoes, spring onions & fresh chilli (optional) place in the bowl with the parsley

3. Add the tahini & freshly squeezed lemon juice with salt &m ix well

4. Place into a serving bowl ready to serve.

4. Wash dry & dress the salad leaves with a cold pressed olive oil, apple cider vinegar & a pinch of sea salt.


5. Place a bowl of probiotics in a small side dish.


6. Half an avocado or alternatively make an avocado salad or guacamole.


7.Pan Fried peppers or jalapeños.

1. Wash the peppers or jalapeños.

2. Prepare a hot pan with coconut oil

3. Add the peppers/jalepeno's to the hot pan & cook until dark golden brown on each side.

4.Cook garlic & rosemary with the peppers

4. Remove from the pan& serve warm sprinkle with course sea salt.


Enjoy with family & or friends.



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