Recipes and Cooking

Middle Eastern Vegetarian Share Platter

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Middle Eastern Vegetarian platter 0208 prv small Preparation time 25 mins Serves 6 people


  • 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


  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.


For the recipe for the silverbeet frittatas, click here.