Entertain with ease with this Middle Eastern Vegetarian Share Platter recipe! This delicious platter is packed with flavourful vegetarian dishes like frittata, hummus, tabbouleh, roasted vegetables, hard-boiled eggs, and falafel, making it perfect for any gathering.
Ingreadient:
- 6 eggs, soft-boiled
- 400g packet sesame falafels
- 6 bagels
- 1 red onion, very thinly sliced
- 1 batch mini Silverbeet frittatas (see recipe part 2)
- 250g tub of beetroot dip
- 250g tub hummus dip
- Small tub of marinated fetta
- Small tub of green olives
- 2 baby cos lettuce hearts, cut into wedges
- 1 large avocado, thinly sliced
- 200g punnet baby cucumber (qukes), finely sliced into ribbons
- 200g punnet tomato medley, halved
- 1 carrot, cut into sticks
- Fresh flat-leave parsley, to serve
- Lemon wedges, to serve
- SILVERBEET FRITTATAS
- 1 bunch silverbeet
- 400g reduced fat fresh ricotta
- 100g reduced fat feta
- 5 eggs
- 1/3 cup chopped low fat semi dried tomatoes
- 1 tbsp chopped dill
- 2 tsp finely grated lemon rind
- 2 garlic cloves, crushed
Direction:
- Preheat the oven to 180°C. Line 6 large muffin cups with non-stick baking paper
- Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop
- Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature
