Mezze platter with planted.kebab skewer

Beginner

30

minutes

For

2

servings

 To the cook

Lara's passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, to prepare them tastily and to photograph them in a suitable setting. It fulfils her to inspire her fellow human beings to a varied and fresh way of eating with creative recipe combinations.

This goes in

  • 200 g planted.kebab Original
  • 3-4 wooden skewers
  • Olive oil (for frying)
  • 50 g pickled (marinated) olives
  • 2 pita breads
  • 2 figs, fresh
  • 50 g cherry tomatoes
  • 6-7 radishes
  • Some mint leaves, fresh

For the yoghurt-feta cream

Ingredients

  • 150 g soy yoghurt, natural
  • 50 g feta, vegan
  • 1 clove garlic, pressed
  • some parsley, fresh
  • Salt + pepper + hot paprika powder

For the hummus

Ingredients

  • 200g chickpeas, cooked
  • ½ lemon, juice
  • 4 tbsp. water
  • 2 tbsp olive oil
  • 2 tbsp tahini paste  
  • 1 clove garlic, pressed
  • 1 tsp salt
  • Some pepper + cumin

Preparation

  1. planted.kebab evenly onto the wooden skewers. Fry in a preheated pan in a little olive oil on both sides for about 4 minutes.
  2. For the yoghurt-feta cream, put the soy yoghurt in a bowl. Crumble the feta with your hands and add. Add all the remaining ingredients and mix well. Season to taste and pour into a bowl.
  3. For the hummus, put all the ingredients in a blender jug and blend until creamy. Add a little water depending on the desired consistency. Season to taste and pour into a bowl.
  4. Put the olives in a bowl to serve. Moisten the pita breads and bake in the toaster. Cut the bread into 8 pieces each. Wash the figs and cut into strips. Wash and halve the cherry tomatoes and radishes.
  5. Arrange all the ingredients nicely on a platter, decorate with some fresh mint. Serve.

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