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Summer Vegetable Mezze Platter

with Za’atar Roasted Carrots, Feta & Kale Tabbouleh

Cooking time

25 minutes

Servings

2/4

Calories

840 /serving

Celebrate freshness and plant-based goodness with this spread, mixing the comfort of roasted carrot halves—tossed with fragrant za’atar—and fluffy bulgur with massaged kale, tomatoes and verdant parsley. You’ll marinate little cubes of feta in olive oil and red wine vinegar to make for a flavour-packed topping, perfectly picked up with warm pita wedges.

We will send you:

  • 300g Carrots
  • 1 Bunch of parsley
  • 1 Tomato
  • ½ Bunch of kale
  • 78g Large-flaked bulgur
  • 30ml Red wine vinegar
  • 100g Feta
  • 150ml Labneh
  • 2 Pita
  • 15g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Milk, Sesame seeds, Sulphites, Wheat

You will need:

Medium pot
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
16 g
Sodium
1680 mg
Total Carbs
82 g
Sugars
14 g
Protein
32 g
Fibres
14 g
Preparation
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Roast the carrots
Preheat the oven to 450°F. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Cook the bulgur
While the carrots roast, in a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside to cool.
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Mise en place
While the bulgur cooks, small-dice the tomato. Strip the kale leaves off the stems; discard the stems, thinly slice the leaves into ribbons and place into a large bowl. To the bowl of kale, add a drizzle of olive oil; season with S&P to taste. Using your hands, massage the kale, 1 to 2 minutes, until softened. Finely chop the parsley leaves and stems. In a medium bowl, make the marinated feta by combining the feta, ⅓ of the parsley, ⅓ of the red wine vinegar and 1 tbsp olive oil (double for 4 portions); season with a pinch of the za’atar and S&P to taste.
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Make the tabbouleh
To the bowl of massaged kale, add the cooled bulgur, tomato, remaining parsley, remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with ½ the remaining za’atar and S&P to taste. Toss well.
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Warm the pita
Add the pita breads directly on the oven rack and toast, 2 to 3 minutes, until soft and pliable. Transfer to a cutting board; drizzle with olive oil and season with the remaining za’atar. Cut into wedges.
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Plate your dish
In a medium bowl, combine the labneh and a drizzle of olive oil; season with pepper. Divide the seasoned labneh between your plates and spread in a circular motion. Top with the za’atar roasted carrots, kale tabbouleh, marinated feta and warm pita wedges. Bon appétit!