Grazing Feast Mezze

Appetisers & Sides

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 4-6
Recipe by: Le Creuset

Ingredients

FOR THE MEZZE CITRUS SALAD:
2-3 grapefruit
3-4 oranges
30g fresh mint
30g fresh basil
100g pomegranate rubies
2 heads of fennel
FOR THE MEZZE CITRUS SALAD DRESSING:
Juice of a grapefruit
Juice of an orange
Juice of a lemon, to taste
15g whole grain mustard
50ml olive oil
30ml honey
Salt and pepper
FOR THE HARISSA HUMMUS ROAST CARROTS:
400g baby carrots, peeled
30g harissa
30ml olive oil
30g butter
TO SERVE:
50g Pomegranate Rubies
300g Hummus
6 Toasted Pita Breads
Sea Salt to taste

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Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 4-6
Recipe by: Le Creuset

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TO MAKE THE MEZZE CITRUS SALAD:

Using a sharp knife, peel all the citrus and slice them into thin rounds. Using a vegetable peeler, peel the fennel bulb into ribbons and place it in ice water along with the herbs. Reserve some of the fennel fronds.

Drain the fennel and herbs and place them in a Le Creuset 26cm Oval Serving Bowl, topped with the citrus and pomegranate rubies. For the dressing, place all the ingredients in a jar, shake to emulsify, and season to taste.

TO MAKE THE HARISSA HUMMUS ROAST CARROTS:

Preheat a Le Creuset Toughened Non-Stick Shallow Frying Pan on a medium heat and drizzle with olive oil. Fry the carrots in batches until golden and just cooked through. Toss in 1 tablespoon of harissa and butter and transfer to a hot oven if you prefer the carrots softer, sweeter, and roasted for longer.

TO SERVE:

Place the hummus on a Le Creuset Side Plate, swirl with the remaining harissa and top with the warm carrots and pomegranate rubies and any pan juices. Serve with toasted pita breads and olives.