What are the main ingredients in Plant-based Bites & Whipped Feta?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Blender (optional)

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?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Blender (optional)

Plant-based Bites & Whipped Feta

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

with toasted pita bread & charred baby marrow

Hands on Time: 20 - 40 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

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)

Photo of Plant-based Bites & Whipped Feta

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!