Mezze with Halloumi, Whipped Feta & Pomegranate
with pine nut salsa, eggplant, pita & tomatoesCalories
:
1194 kcalProtein
:
43.3g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Ei
- Gluten
- Tarwe
- Gluten
- Spelt
- Tarwe
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
5 g
Fresh tarragon & chervil
½ piece
Eggplant
¼ piece
Pomegranate
50 g
Feta
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Sumac
½ piece
Shallot
5 g
Pine nuts
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
125 g
Mixed mini Roma tomatoes
115 g
Halloumi
(Contains: Melk (inclusief lactose))
2 piece
Pita bread
(Contains: Gluten, Tarwe May be present: Gluten, Spelt, Tarwe)
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
Extra virgin olive oil
1 tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
Water for the sauce
1 tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4996 kJ
Calories1194 kcal
Fat79.3 g
Saturated Fat33.6 g
Carbohydrate73.1 g
Sugar30 g
Dietary Fiber7.8 g
Protein43.3 g
Salt4.8 g
Trans Fat0.3 g
Potassium369 mg
Calcium37.4 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Transfer the feta and the labneh to a tall container.
- Use an immersion blender to process into a smooth paste, adding a splash of water as necessary if it seems too thick.
- Season to taste with salt and pepper, then set aside.
2
- Quarter the eggplant lengthways, then transfer to a parchment-lined baking sheet.
- Transfer the tomatoes to an oven dish and drizzle with half of the honey.
- Drizzle the eggplant and the tomatoes with olive oil. Season both with salt and pepper, then toss well to coat.
- Roast the eggplant and the tomatoes for 20 - 25 minutes.
3
- In the meantime, heat a clean frying pan over high heat. Toast the pine nuts until golden-brown, then remove from the pan and set aside.
- Heat the pita in the oven for 4 - 6 minutes (or use a toaster).
- Meanwhile, mince the shallot.
- Finely chop the fresh herbs.
4
- In a bowl, combine the pine nuts with the shallot, the fresh herbs, the extra virgin olive oil, the red wine vinegar and two thirds of water for the sauce.
- Season to taste with salt and pepper.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
5
- In a bowl, combine the sumac with the rest of the honey and the water for the sauce.
- While the eggplant is still hot, coat it with the sumac honey.
- Pat the halloumi dry with kitchen paper and cut it into thick slabs.
- Heat a clean non-stick frying pan over medium-high heat and fry the halloumi for 2 – 3 minutes per side until evenly golden-brown.
6
- Serve the whipped feta on a plate, topped with the tomatoes and the eggplant.
- Serve the halloumi on another plate. Drizzle with the pine nut salsa and garnish with the pomegranate seeds.
- Serve the pita bread alongside.
