MEZZE FUSION BOWL

SERVES 4 PORTIONS

FOR THE TABBOULEH

1/4 cup (43 g) quinoa, rinsed

2/3 cup (160 ml) water

1/4 lb. (115 g) fresh curly parsley, minced

3/4 cup (135 g) diced Roma tomatoes

1/4 cup (40 g) diced white onion

2 1/2 tbsp. (40 ml) olive oil

2 tbsp. (28 ml) lemon juice

1/4 tsp. salt

Freshly ground black pepper, to taste

FOR THE BABA GHANOUSH

3/4 lb. (340 g) eggplant

2 tbsp. (30 g) tahini

1 tbsp. (15 ml) lemon juice

1 clove of garlic, peeled

1/2 tsp. ground cumin

1/4 tsp. salt

FOR THE ASSEMBLY

1/2 of a batch of Herbed Tofu Feta

1 cup (300 g) quartered artichoke hearts

1 cup (170 g) mixed whole olives

2 cups (100 g) pita chips (or gluten-free crackers, if necessary)

NUTRITIONAL VALUES

Calories: 432kcal
Fat: 26.4g (2.6g S.Fat)
Carbs: 41.6g
Protein: 12.6g
Sugar: 5.5g
Sodium: 1258mg

METHOD

TO MAKE THE TABBOULEH
Bring the quinoa and water to a boil in a small saucepan over medium heat. Reduce the heat to medium-low, cover, and set aside for 20 minutes. Once cooked, transfer to a bowl and place in the refrigerator.

Combine the parsley, tomatoes, white onion, olive oil, and lemon juice in a large mixing bowl. Toss the quinoa in the bowl with the salt and pepper to taste. Place the dish in the refrigerator for 30 minutes.

TO MAKE THE BABA GHANOUSH
Prepare a 190°C/375°F fire in a grill and oil the grill grates. Char each side of the eggplant on the grill until it is black. Remove the eggplant from the grill and set aside for a few minutes to cool before handling.

When the eggplant skin is cool enough to handle, slice it and scoop the insides into a food processor with the tahini, lemon juice, garlic, cumin, and salt. Purée the mixture until it is smooth.

TO ASSEMBLE
Serve the tabbouleh, baba ghanoush, Herbed Tofu Feta, artichoke hearts, olives, and pita chips in four separate bowls.

RECIPE NOTES

If you don't want to light the grill for the eggplant, you can carefully char it over a gas stove burner with tongs for a similar smoky flavour.