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Middle Eastern Vegetarian Share Platter

Middle Eastern Vegetarian Share Platter

Middle Eastern Vegetarian platter 0208 prv small

Ingredients

  • 6 eggs, soft-boiled
  • 400g packet sesame falafels
  • 6 bagels
  • 1 red onion, very thinly sliced
  • 1 x qty of individual silverbeet frittatas (see note)
  • 250g tub of beetroot dip
  • 250g tub hummus dip
  • Small tub of marinated fetta
  • Small tub of green olives
  • 2 x baby cos lettuce hearts, cut into wedges
  • 1 large avocado, thinly sliced
  • 200g punnet baby cucumber (qukes), finely sliced into ribbons
  • 200g punnet tomato medley, halved
  • 1 carrot, cut into sticks
  • Fresh flat-leave parsley, to serve
  • Lemon wedges, to serve

Method

  1. Peel and halve the eggs.
  2. Heat falafel following packet instructions. Split and lightly toast bagels. Season the onion with a splash of white wine vinegar, salt and pepper.
  3. Arrange everything on a large platter or serving board. Garnish with parsley and lemon wedges. Allow guests to assemble their own bagels or brunch salads.

Notes

For the recipe for the silverbeet frittatas, click here.

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