What are the main ingredients in Vibrant Veggie Mezze Platter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Vibrant Veggie Mezze Platter?

Calories: 701, Carbs: 107 grams, Fat: grams, Protein: 25.7 grams, Sugar: 21.2 grams, Salt: 1428 grams

How do I prepare Vibrant Veggie Mezze Platter?

PITA: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. 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. Toss the rinsed salad leaves with the dressed tomatoes and radish. SALAD & TZATZIKI: In a bowl, combine the chopped olives, radish rounds and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning. MUTABAL: When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful it will be hot. Place the aubergine and garlic flesh into a blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary. YUM!: Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content! FALAFEL: When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic clove on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel. PREP: Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.

What should be prepared from my kitchen to make Vibrant Veggie Mezze Platter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Vibrant Veggie Mezze Platter

A little bit of everything! Crunchy pita, creamy coconut tzatziki, delicious baked falafel balls, mutabal (similar to baba ganoush but made from roasted aubergine) with loads of garlic, lemon juice and tahini. Topped with kalamata olives and fresh radish, this platter is truly a-mezze-ing!

Vibrant Veggie Mezze Platter

with crispy falafel balls, coconut tzatziki & golden pita chips

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Butter Beans
Coconut Yoghurt
Cucumber
Garlic Clove
Garlic Cloves
Lemon
Lemons
Outcast Classic Falafel Mix
Outcast Falafel Classic Mix
Pita Bread
Pita Breads
Pitted Kalamata Olives
Plum Tomato
Plum Tomatoes
Radish
Salad Leaves
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Serves 1

PREP
Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 100ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives, radish rounds and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic clove on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
MUTABAL
When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful it will be hot. Place the aubergine and garlic flesh into a blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. 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. Toss the rinsed salad leaves with the dressed tomatoes and radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedge on the side. Feast to your heart's content!

Aubergine - 250g
Outcast Classic Falafel Mix - 55g
Pitted Kalamata Olives - 25g
Radish - 20g
Plum Tomato - 1
Cucumber - 50g
Coconut Yoghurt - 40ml
Garlic Clove - 1
Tahini - 7,5ml
Butter Beans - 60g
Lemon - 1
Pita Bread - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

PREP
Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives, radish rounds and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic clove on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
MUTABAL
When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful it will be hot. Place the aubergine and garlic flesh into a blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. 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. Toss the rinsed salad leaves with the dressed tomatoes and radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content!

Aubergine - 500g
Outcast Classic Falafel Mix - 110g
Pitted Kalamata Olives - 50g
Radish - 40g
Plum Tomato - 1
Cucumber - 100g
Coconut Yoghurt - 80ml
Garlic Cloves - 2
Tahini - 15ml
Butter Beans - 120g
Lemon - 1
Pita Breads - 2
Salad Leaves - 40g

Download the Recipe

Serves 3

PREP
Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 300ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives, radish rounds and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
MUTABAL
When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful it will be hot. Place the aubergine and garlic flesh into a blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. 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. Toss the rinsed salad leaves with the dressed tomatoes and radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content!

Aubergine - 750g
Outcast Falafel Classic Mix - 165g
Pitted Kalamata Olives - 75g
Radish - 60g
Plum Tomatoes - 2
Cucumber - 150g
Coconut Yoghurt - 120ml
Garlic Cloves - 3
Tahini - 22,5ml
Butter Beans - 180g
Lemons - 2
Pita Breads - 3
Salad Leaves - 60g

Download the Recipe

Serves 4

PREP
Preheat the oven to 220°C. Boil the kettle. Place the aubergine halves on a roasting tray, coat in oil, and season. Roast, flat-side down, in the hot oven for 30-35 minutes until softened, shifting halfway. Place the falafel mix in a shallow bowl with some seasoning to taste and 400ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SALAD & TZATZIKI
In a bowl, combine the chopped olives, radish rounds and diced tomato with a drizzle of oil and some seasoning. In a separate small bowl, combine the grated cucumber and coconut yoghurt with seasoning.
FALAFEL
When the aubergines have 10 minutes remaining, place the whole, unpeeled garlic cloves on the roasting tray and cook for the remaining time, until softened. Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Place a pan over a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on paper towel.
MUTABAL
When the aubergine and garlic are done, remove the flesh and discard the skins (from both the garlic and aubergine) - be careful it will be hot. Place the aubergine and garlic flesh into a blender along with the tahini, the drained beans, a drizzle of oil, a squeeze of lemon juice (to taste) and some seasoning. Blend until the desired consistency, adding an extra drizzle of oil if necessary.
PITA
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. 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. Toss the rinsed salad leaves with the dressed tomatoes and radish.
YUM!
Plate up the delicious falafel, crispy pitas and a dollop of your homemade coconut tzatziki. Side with the fresh salad and the aubergine mutabal. Garnish with the remaining lemon wedges on the side. Feast to your heart's content!