Mezze spread: eggplant dip, bulgur salad, harissa grilled chicken

5.0 2 évaluations

Préparation 20min

Total 1h 30min

6 portions

Ingrédients

Marination

chicken thigh cut in pieces (5 cm)
900 g
garlic cloves
15 g
ground cumin
1 tsp
ground black pepper
1 tsp
paprika
1 ½ tsp
sea salt
1 tsp
grated lemon zest
1 tsp
Dijon mustard
5 g
harissa paste
30 g
Greek yoghurt
75 g
extra virgin olive oil
10 g

Bulgur salad

fresh flat-leaf parsley leaves only
20 g
fresh mint leaves only
15 g
fresh dill fronds
5 g
fresh green chilli deseeded if preferred (optional)
5 g
extra virgin olive oil
25 g
sea salt
1 tsp
ground black pepper
1 tsp
sherry vinegar
15 g
freshly squeezed lemon juice
15 g
honey
20 g
Dijon mustard
5 g
raisins
20 g
dried cranberries
20 g
water
1500 g
bulgur yellow
250 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 paper
100 g

Eggplant dip

extra virgin olive oil
60 g
dried mint
1 tbsp
garlic
15 g
sea salt
1 tsp
ground black pepper to taste
½ tsp
water
100 g
ground turmeric
1 tsp
chopped walnuts
50 g
Greek yoghurt
200 g
pita bread toasted, to serve
4

Niveau

facile

Infos nut. par 1 portion

Sodium 1408.2 mg

Protides 38.4 g

Calories 3171.5 kJ / 758 kcal

Lipides 38.2 g

Fibre 12.9 g

Graisses saturées 8.9 g

Glucides 74.6 g

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Également présenté dans

TM7 Global Flavours 5 Recettes
Australie et Nouvelle-Zélande

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