Full of Mediterranean flavours, this mezze platter is the perfect sharing feast to entertain friends and family.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE SALAD
- 2-3 grapefruit
- 3-4 oranges
- 2 heads of fennel
- 30g fresh mint
- 30g fresh basil
- 100g pomegranate rubies
FOR THE CARROTS
- 400g baby carrots, peeled
- 30g harissa
- 30ml olive oil
- 30g butter
FOR THE SALAD DRESSING
- Juice of a grapefruit
- Juice of an orange
- Juice of a lemon, to taste
- 15g whole grain mustard
- 50ml olive oil
- 30ml honey
- Salt and pepper
TO SERVE
- 50g pomegranate rubies
- 300g hummus
- Sea salt, to season
- 6 toasted pita breads
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Method
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1To make the Mezze Citrus Salad:
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2Using a sharp knife, peel all the citrus and slice them into thin rounds. Using a vegetable peeler, peel the fennel bulb into ribbons and place it in ice water along with the herbs. Reserve some of the fennel fronds.
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3To make the Harissa Hummus Roast Carrots:
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4Preheat a Le Creuset Toughened Non-Stick Shallow Frying Pan on a medium heat and drizzle with olive oil. Fry the carrots in batches until golden and just cooked through. Toss in 1 tablespoon of harissa and butter and transfer to a hot oven if you prefer the carrots softer, sweeter, and roasted for longer.
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5Drain the fennel and herbs and place them in a Le Creuset 26cm Oval Serving Bowl, topped with the citrus and pomegranate rubies.
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6For the dressing, place all the ingredients in a jar, shake to emulsify, and season to taste.
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7To Serve:
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8Place the hummus on a Le Creuset Side Plate, swirl with the remaining harissa and top with the warm carrots and pomegranate rubies and any pan juices. Serve with toasted pita breads and olives.
