Middle Eastern Vegetarian Share Platter
PREP: 20 MINS
COOK: 5 MINS
SERVES: 6
MAIN INGREDIENT: EGGS
DIFFICULTY: EASY
CUISINE: MIDDLE EASTERN
INGREDIENTS:
6 eggs, soft-boiled
400g packet sesame falafels
6 bagels
1 red onion, very thinly sliced
1 batch mini Silverbeet frittatas (see recipe part 2)
250g tub of beetroot dip
250g tub hummus dip
Small tub of marinated fetta
Small tub of green olives
2 baby cos lettuce hearts, cut into wedges
1 large avocado, thinly sliced
200g punnet baby cucumber (qukes), finely sliced into ribbons
200g punnet tomato medley, halved
1 carrot, cut into sticks
Fresh flat-leave parsley, to serve
Lemon wedges, to serve
MINI SILVERBEET FRITTATAS
1 bunch silverbeet
400g reduced fat fresh ricotta
100g reduced fat feta
5 eggs
1/3 cup chopped low fat semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed
METHOD:
1. Peel and halve the eggs
2. Heat falafel following packet instructions. Split and lightly toast bagels. Season the onion with a splash of white wine vinegar, salt and pepper
3. Arrange everything on a large platter or serving board. Garnish with parsley and lemon wedges. Allow guests to assemble their own bagels or brunch salads
MINI SILVERBEET FRITTATAS
1. Preheat the oven to 180°C. Line 6 large muffin cups with non-stick baking paper
2. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop
3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature
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