Lebanese Mezze

Name: Lebanese Mezze with Fried Cauliflower and Beetroot Tzatziki
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 1 beetroot; 1 tub Greek-style yoghurt; 1 tbs olive oil; ½ clove garlic; 1 cucumber; 1 tsp balsamic vinegar; 1 packet pine nuts; 1 portion cauliflower; 4 pita pockets; 1 tub hummus

with Fried Cauliflower and Beetroot Tzatziki

Up to 180$ + Free Treats / Extras for Life

Picking our favourite part of a mezze plate is like being asked to pick your favourite child – we just won’t do it. Well, if we’re really pushed we must admit this beetroot tzatziki is pretty special (just don’t tell fried cauliflower over there).

Allergens:

Milk

•Pine Nut

•Gluten

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 tub

Greek-style yoghurt

(Contains: Milk;)

½ clove

garlic

cucumber

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 portion

cauliflower

pita pockets

(Contains: Gluten;)

1 tub

hummus

(Contains: Sesame; May be present: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)

Not included in your delivery

1 tbs

olive oil

1 tsp

balsamic vinegar

Nutritional Values

per serving

Calories3260 kcal

Fat54.9 g

of which saturates8.6 g

Carbohydrate51.3 g

of which sugars16.1 g

Protein16.8 g

Sodium362 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Bowl

•Grater

•Chopping board

•Knife

•Pan

•Paper Towel

•Baking Tray

•Plate

Cooking Steps

Preheat the oven to 180°C/160°C fan-forced. Pop on some gloves (optional, to prevent purple fingers!) and finely grate the beetroot (unpeeled). Squeeze out excess moisture from the beetroot and combine with the Greek yoghurt in a medium bowl. If it’s too thick for your liking, add 1/2 of the olive oil (for tzatziki and salad) to loosen. Peel and crush the garlic, add to the bowl, season to taste with salt and pepper, and mix well.

Discover the versatility of beetroot with this quick and easy to prepare tzatziki, made with just 7 ingredients!

Slice the cucumber in half lengthways and scrape out the core using a teaspoon. Roughly chop the core and stir through the beetroot tzatziki. Slice the cucumber into 0.5cm thick pieces, add to a second medium bowl and drizzle with the balsamic vinegar and the remaining olive oil (for tzatziki and salad).

Heat a medium dry frying pan over a medium-high heat. Add the pine nuts and toast for 3-4 minutes, or until golden. Remove from the pan and set aside.

Break or cut the cauliflower into small florets. Heat the olive oil (for cauliflower) in the same medium frying pan over a medium-high heat. Add the cauliflower and cook, turning occasionally, for 8-10 minutes, or until golden. Drain on paper towel and season with salt and pepper.