Mezze Plate + Pitta (HC)
Ingredients
1 tsp olive oil
4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
2 cooked beetroot, sliced into small chunks
30g feta, crumbled
1 heaped tsp full-fat Greek yoghurt
½ tsp Italian seasoning (or mixed herbs)
Pinch of black pepper, for seasoning
1 pitta bread
1 tbsp hummus
½ small avocado
¼ cucumber, cut into slices
4 cherry tomatoes
1 heaped tsp pickled red onion
A handful of rocket
Instructions
Heat a large frying pan over medium heat and lightly coat with the olive oil.
Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned all over and cooked through.
While the meatballs cook, add the beetroot, feta, yoghurt and Italian seasoning to a bowl. Mix to ensure all the beetroot is coated in the yoghurt. Season with pepper, taste test and add more seasoning if needed.
Toast or dry-fry the pitta bread until warm and slightly crispy.
To serve, arrange the meatballs, pitta, hummus, avocado, beetroot, cucumber, tomatoes, pickled onion and rocket onto a bowl, then serve.
Batch Cooking Tip: This recipe is great for batch prep. Simply scale up the meatballs and fresh ingredients to your desired number of servings. Store each component separately in airtight containers in the fridge for up to 3 days. Assemble just before eating.