Apparaten en accessoires
Mezze spread: eggplant dip, bulgur salad, harissa grilled chicken
Voorbereiding. 20min
Totaal 1u. 30min
6 portions
Ingrediënten
Marination
-
chicken thigh cut in pieces (5 cm)900 g
-
garlic cloves15 g
-
ground cumin1 tsp
-
ground black pepper1 tsp
-
paprika1 ½ tsp
-
sea salt1 tsp
-
grated lemon zest1 tsp
-
Dijon mustard5 g
-
harissa paste30 g
-
Greek yoghurt75 g
-
extra virgin olive oil10 g
Bulgur salad
-
fresh flat-leaf parsley leaves only20 g
-
fresh mint leaves only15 g
-
fresh dill fronds5 g
-
fresh green chilli deseeded if preferred (optional)5 g
-
extra virgin olive oil25 g
-
sea salt1 tsp
-
ground black pepper1 tsp
-
sherry vinegar15 g
-
freshly squeezed lemon juice15 g
-
honey20 g
-
Dijon mustard5 g
-
raisins20 g
-
dried cranberries20 g
-
water1500 g
-
bulgur yellow250 g
-
eggplant (approx 1 or 2 small), peeled and cut in pieces (3-5 cm)600 g
-
feta cheese cut in pieces (2-3 cm) and wrapped in a baking paper100 g
Eggplant dip
-
extra virgin olive oil60 g
-
dried mint1 tbsp
-
garlic15 g
-
sea salt1 tsp
-
ground black pepper to taste½ tsp
-
water100 g
-
ground turmeric1 tsp
-
chopped walnuts50 g
-
Greek yoghurt200 g
-
pita bread toasted, to serve4
Moeilijkheidsgraad
gemakkelijk
Voeding per 1 portion
Natrium
1408.2 mg
Eiwitten
38.4 g
Calorieën
3171.5 kJ /
758 kcal
Vetten
38.2 g
Vezels
12.9 g
Verzadigd vet
8.9 g
Koolhydraten
74.6 g
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5 recepten
Australië en Nieuw-Zeeland
Australië en Nieuw-Zeeland
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