Name: Middle Eastern Vegetarian Share Platter
Prep time: 20 min
Cook time: 5 min
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; 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

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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

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

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

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

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

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

Ingredients

SILVERBEET FRITTATAS

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SILVERBEET FRITTATAS

SILVERBEET FRITTATAS

SILVERBEET FRITTATAS

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