A homemade feta-whipped yoghurt is smeared on the plate (because it looks and tastes great!), then topped with mouthwatering Green Fields Vegan Meatballs. Dish up the NOMU Moroccan Rub-spiced baby marrow & onion, serve with pan-toasted pita quarters, and dine to your heart’s delight, Chef!
Plant-based Bites & Whipped Feta
Plant-based Bites & Whipped Feta
with toasted pita bread & charred baby marrow
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Baby Marrow
- Danish-style Feta
- Fresh Mint
- Greek Yoghurt
- Green Fields Vegan Meatballs
- NOMU Moroccan Rub
- Onion
- Onions
- Pita Bread
- Pita Breads
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender (optional)
BABY MARROW
Place a pan over high heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 2-3 minutes (shifting as they colour). Remove from the pan.
MOROCCAN VEG MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly soft and golden, 8-10 minutes. In the final 1-2 minutes, mix in the baby marrow pieces and the NOMU rub. Remove from the pan, season, and cover.
MMMEATBALLS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. (Alternatively: Air fry the meatballs at 200°C until crispy, 5-8 minutes, shifting halfway).
WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
TOASTY PITA
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
TAKE A BITE
Smear the whipped feta, top with the meatballs, side with the charred veggies, and the pita triangles. Garnish with the picked mint leaves. Cheers, Chef!
Baby Marrow - 100g
Onion - 1
NOMU Moroccan Rub - 5ml
Green Fields Vegan Meatballs - 5
Greek Yoghurt - 40ml
Danish-style Feta - 40g
Pita Bread - 1
Fresh Mint - 3g
BABY MARROW
Place a pan over high heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 2-3 minutes (shifting as they colour). Remove from the pan.
MOROCCAN VEG MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly soft and golden, 8-10 minutes. In the final 1-2 minutes, mix in the baby marrow pieces and the NOMU rub. Remove from the pan, season, and cover.
MMMEATBALLS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. (Alternatively: Air fry the meatballs at 200°C until crispy, 5-8 minutes, shifting halfway).
WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
TOASTY PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
TAKE A BITE
Smear the whipped feta, top with the meatballs, side with the charred veggies, and the pita triangles. Garnish with the picked mint leaves. Cheers, Chef!
Baby Marrow - 200g
Onion - 1
NOMU Moroccan Rub - 10ml
Green Fields Vegan Meatballs - 10
Greek Yoghurt - 80ml
Danish-style Feta - 80g
Pita Breads - 2
Fresh Mint - 5g
BABY MARROW
Place a pan over high heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes (shifting as they colour). Remove from the pan.
MOROCCAN VEG MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly soft and golden, 10-12 minutes. In the final 1-2 minutes, mix in the baby marrow pieces and the NOMU rub. Remove from the pan, season, and cover.
MMMEATBALLS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. (Alternatively: Air fry the meatballs at 200°C until crispy, 5-8 minutes, shifting halfway).
WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
TOASTY PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
TAKE A BITE
Smear the whipped feta, top with the meatballs, side with the charred veggies, and the pita triangles. Garnish with the picked mint leaves. Cheers, Chef!
Baby Marrow - 300g
Onions - 2
NOMU Moroccan Rub - 15ml
Green Fields Vegan Meatballs - 15
Greek Yoghurt - 125ml
Danish-style Feta - 120g
Pita Breads - 3
Fresh Mint - 8g
BABY MARROW
Place a pan over high heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes (shifting as they colour). Remove from the pan.
MOROCCAN VEG MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until lightly soft and golden, 10-12 minutes. In the final 1-2 minutes, mix in the baby marrow pieces and the NOMU rub. Remove from the pan, season, and cover.
MMMEATBALLS
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. (Alternatively: Air fry the meatballs at 200°C until crispy, 5-8 minutes, shifting halfway).
WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth.
TOASTY PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
TAKE A BITE
Smear the whipped feta, top with the meatballs, side with the charred veggies, and the pita triangles. Garnish with the picked mint leaves. Cheers, Chef!
Baby Marrow - 400g
Onions - 2
NOMU Moroccan Rub - 20ml
Green Fields Vegan Meatballs - 20
Greek Yoghurt - 160ml
Danish-style Feta - 160g
Pita Breads - 4
Fresh Mint - 10g
Frequently Asked Questions
What is the preparation time for Plant-based Bites & Whipped Feta?
The preparation time for Plant-based Bites & Whipped Feta with toasted pita bread & charred baby marrow is between 20 and 40 minutes.
What is the total time required to make Plant-based Bites & Whipped Feta with toasted pita bread & charred baby marrow?
The total time required to make Plant-based Bites & Whipped Feta with toasted pita bread & charred baby marrow is between 25 and 45 minutes.
How many servings does Plant-based Bites & Whipped Feta provide?
4 servings
What are the main ingredients in Plant-based Bites & Whipped Feta?
Baby Marrow, Danish-style Feta, Fresh Mint, Greek Yoghurt, Green Fields Vegan Meatballs, NOMU Moroccan Rub, Onion, Onions, Pita Bread, Pita Breads
What is the nutritional information of Plant-based Bites & Whipped Feta?
Calories: 772, Carbs: 84 grams, Fat: grams, Protein: 46.1 grams, Sugar: 12.6 grams, Salt: 1697 grams
How do I prepare Plant-based Bites & Whipped Feta?
TAKE A BITE: Smear the whipped feta, top with the meatballs, side with the charred veggies, and the pita triangles. Garnish with the picked mint leaves. Cheers, Chef! TOASTY PITA: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. WHIPPED FETA: In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. MMMEATBALLS: Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan. (Alternatively: Air fry the meatballs at 200°C until crispy, 5-8 minutes, shifting halfway). MOROCCAN VEG MEDLEY: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until lightly soft and golden, 8-10 minutes. In the final 1-2 minutes, mix in the baby marrow pieces and the NOMU rub. Remove from the pan, season, and cover. BABY MARROW: Place a pan over high heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 2-3 minutes (shifting as they colour). Remove from the pan.
What should be prepared from my kitchen to make Plant-based Bites & Whipped Feta?
Baby Marrow, Danish-style Feta, Fresh Mint, Greek Yoghurt, Green Fields Vegan Meatballs, NOMU Moroccan Rub, Onion, Onions, Pita Bread, Pita Breads
How many calories does Plant-based Bites & Whipped Feta have?
772 calories
How much fat content does Plant-based Bites & Whipped Feta have?
grams
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