Platter vibe! Crispy pita, red pepper hummus-tzatziki, crispy baked falafels, za’atar roasted aubergine and juicy baby tomatoes. Let’s elevate that flavour with chopped Kalamata olives and fresh mint – oh so perfect. Finished with fresh lemon and you have one heck of a flavour wave!
Rockin’ Santorini Mezze Roast
Rockin’ Santorini Mezze Roast
with hummus, tzatziki & mint
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- Baby Tomatoes
- Fresh Mint
- Green Leaves
- Outcast Classic Falafel Mix
- Pita Bread
- Pitted Kalamata Olives
- Red Pepper Hummus
- Red Wine Vinegar
- Tzatziki
- Za'atar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TANGY VEG
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. Place the halved Baby Tomatoes into a bowl with a drizzle of oil, the ¾ of the Red Wine Vinegar and seasoning. Toss to coat and set aside.
CRAZY DIP & FLASHY FALAFEL
In a small bowl, combine the Tzatziki and Red Pepper Hummus with the remaining Red Wine Vinegar, ½ of the sliced mint and seasoning. Mix to combine and set aside. Place the falafel mix, salt and pepper, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Set aside.
HALFWAY
When the Aubergine roast reaches halfway remove from the oven and give a shift. Sprinkle over za’atar spice and ½ of the halved dressed Baby Tomatoes. Toss to coat and return to the oven along with the tray of falafels for the remaining cooking time 8-10 minutes until crispy and cooked through. Just before serving, add the rinsed Green Leaves to the bowl with the remaining tomatoes, add 5ml of olive oil and toss to combine. Season to taste.
PERFECT PITAS
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Stack the heated ones on top of one another to keep warm. When cool enough to handle, slice in quarters for serving.
FINAL TOUCHES
Just before serving, toss the chopped kalamata olives through the roasted veg with some lemon juice and ½ of the remaining mint.
PLATTER VIBE
Plate up the veggies, falafel, crispy pitas and a dollop of Tzatziki-hummus. Side with the fresh salad. Garnish with the remaining mint and a lemon wedge on the side. Feast to your heart's content!
Aubergine - 250g
Baby Tomatoes - 80g
Red Wine Vinegar - 10ml
Tzatziki - 45ml
Red Pepper Hummus - 45ml
Fresh Mint - 4g
Outcast Classic Falafel Mix - 55g
Za'atar - 10ml
Green Leaves - 20g
Pita Bread - 1
Pitted Kalamata Olives - 25g
TANGY VEG
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. Place the halved Baby Tomatoes into a bowl with a drizzle of oil, the ¾ of the Red Wine Vinegar and seasoning. Toss to coat and set aside.
CRAZY DIP & FLASHY FALAFEL
In a small bowl, combine the Tzatziki and Red Pepper Hummus with the remaining Red Wine Vinegar, ½ of the sliced mint and seasoning. Mix to combine and set aside. Place the falafel mix, salt and pepper, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Set aside.
HALFWAY
When the Aubergine roast reaches halfway remove from the oven and give a shift. Sprinkle over za’atar spice and ½ of the halved dressed Baby Tomatoes. Toss to coat and return to the oven along with the tray of falafels for the remaining cooking time 8-10 minutes until crispy and cooked through. Just before serving, add the rinsed Green Leaves to the bowl with the remaining tomatoes, add 10ml of olive oil and toss to combine. Season to taste.
PERFECT PITAS
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Stack the heated ones on top of one another to keep warm. When cool enough to handle, slice in quarters for serving.
FINAL TOUCHES
Just before serving, toss the chopped kalamata olives through the roasted veg with some lemon juice and ½ of the remaining mint.
PLATTER VIBE
Plate up the veggies, falafel, crispy pitas and a dollop of Tzatziki-hummus. Side with the fresh salad. Garnish with the remaining mint and a lemon wedge on the side. Feast to your heart's content!
Aubergine - 500g
Baby Tomatoes - 160g
Red Wine Vinegar - 20ml
Tzatziki - 85ml
Red Pepper Hummus - 85ml
Fresh Mint - 8g
Outcast Classic Falafel Mix - 110g
Za'atar - 20ml
Green Leaves - 40g
Pita Bread - 2
Pitted Kalamata Olives - 50g
TANGY VEG
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. Place the halved Baby Tomatoes into a bowl with a drizzle of oil, the ¾ of the Red Wine Vinegar and seasoning. Toss to coat and set aside.
CRAZY DIP & FLASHY FALAFEL
In a small bowl, combine the Tzatziki and Red Pepper Hummus with the remaining Red Wine Vinegar, ½ of the sliced mint and seasoning. Mix to combine and set aside. Place the falafel mix, salt and pepper, and 300ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Set aside.
HALFWAY
When the Aubergine roast reaches halfway remove from the oven and give a shift. Sprinkle over za’atar spice and ½ of the halved dressed Baby Tomatoes. Toss to coat and return to the oven along with the tray of falafels for the remaining cooking time 10-12 minutes until crispy and cooked through. Just before serving, add the rinsed Green Leaves to the bowl with the remaining tomatoes, add 15ml of olive oil and toss to combine. Season to taste.
PERFECT PITAS
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another to keep warm. When cool enough to handle, slice in quarters for serving.
FINAL TOUCHES
Just before serving, toss the chopped kalamata olives through the roasted veg with some lemon juice and ½ of the remaining mint.
PLATTER VIBE
Plate up the veggies, falafel, crispy pitas and a dollop of Tzatziki-hummus. Side with the fresh salad. Garnish with the remaining mint and a lemon wedge on the side. Feast to your heart's content!
Aubergine - 750g
Baby Tomatoes - 240g
Red Wine Vinegar - 30ml
Tzatziki - 125ml
Red Pepper Hummus - 125ml
Fresh Mint - 12g
Outcast Classic Falafel Mix - 165ml
Za'atar - 30ml
Green Leaves - 60g
Pita Bread - 3
Pitted Kalamata Olives - 75g
TANGY VEG
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. Place the halved Baby Tomatoes into a bowl with a drizzle of oil, the ¾ of the Red Wine Vinegar and seasoning. Toss to coat and set aside.
CRAZY DIP & FLASHY FALAFEL
In a small bowl, combine the Tzatziki and Red Pepper Hummus with the remaining Red Wine Vinegar, ½ of the sliced mint and seasoning. Mix to combine and set aside. Place the falafel mix, salt and pepper, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Set aside.
HALFWAY
When the Aubergine roast reaches halfway remove from the oven and give a shift. Sprinkle over za’atar spice and ½ of the halved dressed Baby Tomatoes. Toss to coat and return to the oven along with the tray of falafels for the remaining cooking time 10-12 minutes until crispy and cooked through. Just before serving, add the rinsed Green Leaves to the bowl with the remaining tomatoes, add 20ml of olive oil and toss to combine. Season to taste.
PERFECT PITAS
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. If you’d prefer – toast the pitas in the oven for 3-4 minutes until heated through and crisp. Stack the heated ones on top of one another to keep warm. When cool enough to handle, slice in quarters for serving.
FINAL TOUCHES
Just before serving, toss the chopped kalamata olives through the roasted veg with some lemon juice and ½ of the remaining mint.
PLATTER VIBE
Plate up the veggies, falafel, crispy pitas and a dollop of Tzatziki-hummus. Side with the fresh salad. Garnish with the remaining mint and a lemon wedge on the side. Feast to your heart's content!
Aubergine - 1kg
Baby Tomatoes - 320g
Red Wine Vinegar - 40ml
Tzatziki - 170ml
Red Pepper Hummus - 170ml
Fresh Mint - 15g
Outcast Classic Falafel Mix - 220g
Za'atar - 40ml
Green Leaves - 80g
Pita Bread - 4
Pitted Kalamata Olives - 100g
Frequently Asked Questions
What is the preparation time for Rockin’ Santorini Mezze Roast?
The preparation time for Rockin’ Santorini Mezze Roast with hummus, tzatziki & mint is between 20 and 35 minutes.
What is the total time required to make Rockin’ Santorini Mezze Roast with hummus, tzatziki & mint?
The total time required to make Rockin’ Santorini Mezze Roast with hummus, tzatziki & mint is between 45 and 60 minutes.
How many servings does Rockin’ Santorini Mezze Roast provide?
4 servings
What are the main ingredients in Rockin’ Santorini Mezze Roast?
Aubergine, Baby Tomatoes, Fresh Mint, Green Leaves, Outcast Classic Falafel Mix, Pita Bread, Pitted Kalamata Olives, Red Pepper Hummus, Red Wine Vinegar, Tzatziki, Za'atar
What is the nutritional information of Rockin’ Santorini Mezze Roast?
Calories: 487, Carbs: 65 grams, Fat: grams, Protein: 21 grams, Sugar: 23 grams, Salt: 1665 grams
How do I prepare Rockin’ Santorini Mezze Roast?
FINAL TOUCHES: Just before serving, toss the chopped kalamata olives through the roasted veg with some lemon juice and ½ of the remaining mint. PLATTER VIBE: Plate up the veggies, falafel, crispy pitas and a dollop of tzatziki-hummus. Side with the fresh salad. Garnish with the remaining mint and a lemon wedge on the side. Feast to your heart's content! HALFWAY: When the aubergine roast reaches halfway remove from the oven and give a shift. Sprinkle over za’atar spice and ½ of the halved dressed baby tomatoes. Toss to coat and return to the oven along with the tray of falafels for the remaining cooking time 8-10 minutes until crispy and cooked through. Just before serving, add the rinsed green leaves to the bowl with the remaining tomatoes, add 10ml of olive oil and toss to combine. Season to taste. PERFECT PITAS: Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Stack the heated ones on top of one another to keep warm. When cool enough to handle, slice in quarters for serving. TANGY VEG: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. Place the halved baby tomatoes into a bowl with a drizzle of oil, the ¾ of the red wine vinegar and seasoning. Toss to coat and set aside. CRAZY DIP & FLASHY FALAFEL: In a small bowl, combine the tzatziki and red pepper hummus with the remaining red wine vinegar, ½ of the sliced mint and seasoning. Mix to combine and set aside. Place the falafel mix, salt and pepper, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Set aside.
What should be prepared from my kitchen to make Rockin’ Santorini Mezze Roast?
Aubergine, Baby Tomatoes, Fresh Mint, Green Leaves, Outcast Classic Falafel Mix, Pita Bread, Pitted Kalamata Olives, Red Pepper Hummus, Red Wine Vinegar, Tzatziki, Za'atar
How many calories does Rockin’ Santorini Mezze Roast have?
487 calories
How much fat content does Rockin’ Santorini Mezze Roast have?
grams
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