Mezze platter with skewer

Duration: 30 Min

Difficulty: Easy

Made by: Lara

Lara's (@food4life.ch) 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.

Ingredients

2 Portions

200 g planted.kebab
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 red radishes
Some mint leaves, fresh

For the yoghurt-feta cream

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

For the hummus

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

Preparation

planted.kebab evenly onto the wooden skewers. Fry in a preheated pan in a little olive oil on both sides for about 4 minutes.

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.

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.

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.

Arrange all the ingredients nicely on a platter, decorate with some fresh mint. Serve.