Greek Veggie Platter
with Honey-Roasted Mini Peppers & Tzatziki
690 cals
20 mins
Description
A drizzle of honey, plump olives and sweet sun-dried tomatoes… what more could a vegetarian platter want? Maybe dried herbs and a dollop of tzatziki, so it truly belongs in Greece. Oven-roasted mini peppers bring colour, while wedges of warm naan bring on the comforts.
Contains:
Milk • Mustard • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
3 Cucumbers
200g Mini sweet peppers
7g Honey
15g Sliced sun-dried tomatoes
45ml Cold-pressed Italian vinaigrette
80g Bulgur
30g Olives
60g Garlic-cucumber yogurt (tzatziki)
2 Naan
10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Nutrition
Total fat | 22g |
Saturated Fat | 3g |
Sodium | 1580mg |
Total carbs | 111g |
Sugar | 16g |
Protein | 21g |
Fibres | 20g |
Recipe Instructions
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the sweet peppers with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping and adding the honey halfway, 8 to 10 min., until softened and browned.
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
- Meanwhile, medium-dice the cucumbers.
- Roughly chop the olives.
- Halloumi: Rinse and pat dry; thinly slice. In a pan, heat a drizzle of oil on medium. Sear, 1 to 2 min. per side, until browned. Use as topping in step 6.
- In a large bowl, combine the cucumbers, olives, tomatoes, vinaigrette and S&P.
- Add the bulgur; toss well.
- Warm the naan directly on an oven rack, 1 to 2 min., until soft and pliable.
- Transfer to a cutting board and halve.
- Divide the salad between your plates.
- Top with the sweet peppers and dollop the tzatziki over.
- Serve the naan on the side. Bon appétit!