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The Mezze Bowl
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 653
  • Fat about 29g
  • Carbohydrates about 71g
  • Protein about 21g
This is needed
This is needed for 2 people
Roast aubergines
  • 1 aubergine (large), cut lengthwise into thick strips
  • 1 tbsp olive oil
  • 0.5 tsp ground coriander seeds
  • 0.5 tsp ground cumin
  • 0.5 tsp harissa
  • 0.5 tsp paprika
  • 0.5 tsp salt
Quinoa tabouleh
  • 100 g quinoa
  • salt and pepper to taste
  • 0.5 bunch parsley, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 3 tsp olive oil
  • 2 tsp lemon juice
  • 0.5 tsp salt
  • 1.5 tsp ground cumin
  • 0.5 cucumber, diced
  • 1 tomato (large), diced
Onion pickles
  • 2 tbsp apple vinegar
  • 1 red onion (large), thinly sliced
  • 0.5 tsp coconut palm sugar
  • 0.5 tsp salt
  • 0.5 tsp ground cumin
Beetroot hummus
  • 1.5 boiled beets
  • 1 lime, use grated zest and 1 tbsp of juice
  • 1 tin chickpeas (small, approx. 120 g)
  • 0.5 tsp salt
  • 1 dates
  • 1 tsp ground cumin
Serve
  • 2 handsful baby spinach
  • 1 handful Micro Greens
  • 2 tsp tahini
  • 2 tbsp flaked almonds, toasted
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And that's how it's done
And that's how it's done
Roast aubergines
Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Quinoa tabouleh
Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.
Onion pickles
Mix the onion slices with the remaining ingredients and set aside until ready to serve.
Beetroot hummus
In a food processor, puree all the ingredients until smooth.
Serve
Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.