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Mezze spread: eggplant dip, bulgur salad, harissa grilled chicken
Nessuna valutazione
Prep. 20min
Totale 1h 30min
6 portions
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Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1408.2 mg
Proteine 38.4 g
Calorie 3171.5 kJ / 758 kcal
Grassi 38.2 g
Fibre 12.9 g
Grassi saturi 8.9 g
Carboidrati 74.6 g

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Presente anche in

TM7 Global Flavours 5 ricette
Australia e Nuova Zelanda

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