All of the ingredients for this mezze plate are wonderful to make ahead of time!
Prepare the couscous according to package instructions. (Pour 150 g with approx. 300 ml boiling salted water and let it swell for 15 minutes)
Mix all the ingredients for the dressing in a screw-top jar and set aside.
For the eggplant:
Heat 1-2 tablespoons of olive oil in a pan and salt the diced aubergines and sauté for 15 minutes over low heat; turning frequently. Season with salt, pepper and lemon juice. Put aside.
For the tomato cucumber salad:
In a bowl, mix the tomato and cucumber chunks with half the dressing and fold in the chopped parsley and optional mint. Let steep for about half an hour.
For the zucchini salad:
Halve or eighth the artichoke hearts. Mix the grated courgettes and artichoke hearts with the other half of the dressing and fold in the pumpkin seeds.
To serve, put some couscous, SUUR Spicy cauliflower, fried aubergines, tomato and cucumber salad, zucchini salad, hummus, chickpeas and olives on plates. Add Dukkah and SUUR Sriracha if you like!
Bon appetit!
For 2-4 people:
1 jar of SUUR Love Craft Herb Spicy Cauliflower
Couscous (We used chickpea couscous, then the recipe is gluten-free)
2 aubergines, washed and diced
2 garlic cloves, peeled
For the tomato cucumber salad:
1 cucumber, washed and diced
300 g tomatoes, washed and halved
1/2 green onion, trimmed and cut into thin rings
1/2 bunch parsley (and some mint leaves if desired), chopped
For the zucchini salad:
1 zucchini, washed and roughly grated
1 jar artichoke hearts in brine, drained
1 handful of toasted pumpkin seeds
For the dressing:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 teaspoon mustard, 1 teaspoon maple syrup, salt, pepper
Anything else:
Hummus (homemade or store bought)
olives
1 jar chickpeas, drained
olive oil
Salt pepper
optional: Dukkah (mixture of roasted and ground hazelnuts, coriander, cumin seeds, sesame, black cumin, dried thyme, salt, pepper)
SUUR Sriracha Hot Sauce