Middle Eastern Vegetarian Share Platter

Vegetarian share Platter with Middle Eastern Flavours

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

20 mins

Cook Time:

5 mins

Serves:

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.

Ingredients

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

Method

Peel and halve the eggs
Heat falafel following packet instructions. Split and lightly toast bagels. Season the onion with a splash of white wine vinegar, salt and pepper
Arrange everything on a large platter or serving board. Garnish with parsley and lemon wedges. Allow guests to assemble their own bagels or brunch salads

SILVERBEET FRITTATAS

Ingredients

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

Method

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