Mediterranean Grilling Cheese Mezze Board
with Crispy Chickpeas, Dill Sauce, Za'atar Pitas, and Garden Veggies
Welcome to a delicious vegetarian spread of Mediterranean snacking favorites. You'll sizzle up slices of halloumi (aka "grilling cheese") until crisp and golden, then serve alongside spiced crispy chickpeas, velvety hummus, and tangy yogurt-dill sauce, with buttery za'atar-spiced pitas and sliced cucumber and bell pepper for all your dipping delights. Did someone say party? (It was us, we said it!)
Nutrition values are representative of a half bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
¼ ounce
Dill
1 unit
Chickpeas
6 ounce
Grilling Cheese
(Contains Milk)
6 tablespoon
Yogurt
(Contains Milk)
2 unit
Pita Bread
(Contains Sesame, Wheat)
8 tablespoon
Hummus
(Contains Sesame)
1 unit
Mini Cucumber
1 tablespoon
Za'atar Spice
(Contains Sesame)
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust oven rack to top position and preheat oven to 450 F degrees. Wash and dry produce. Trim cucumber; on a bias, slice into ½ inch-thick pieces. Halve, core, and thinly slice bell pepper into strips. Roughly chop dill.
Drain and rinse chickpeas; thoroughly pat dry with paper towels. On a baking sheet, place a large piece of plastic wrap over chickpeas. Pound with a mallet or bottom of a heavy frying pan, lightly smashing the chickpeas, breaking them apart (this is different from mashing, as we want to keep the chickpeas still somewhat intact). Toss chickpeas with half the dill, tunisian spice, salt and pepper. Toss chickpeas on a baking sheet with a large drizzle of olive oil. Roast on top rack until crispy, 18-20 minutes. Wipe out bowl.
While the chickpeas roast, slice grilling cheese into ½ slices. Place 1 tsp zataar spice (2 tsp for 4 servings) on a plate. Coat cheese in spices, pressing to adhere. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side. Remove pan from heat and set cheese aside to cool.
Next in a small bowl, combine yogurt and remaining dill. Season with salt and pepper. In another small microwave safe bowl, add 2 TBSP butter (4 TBSP for 4 servings); cover with plastic wrap and microwave for 30-40 seconds until melted. Evenly brush the top of pitas with melted butter; sprinkle with remaining tunisian and 1 tsp za’atar spice (2 tsp for 4), a pinch of salt and pepper. Toast pitas on top rack (use a baking sheet or place directly on oven rack) until golden and toasted, 2-3 minutes. Cut pitas into quarters.
Put hummus into a small serving bowl. Using a spoon, make a well in the center and add a drizzle of olive oil, salt and pepper. Place hummus, chickpeas in a bowl, and dilly yogurt sauce off center in the middle of the board. Fill empty areas with pita, bell pepper strips, and cucumber slices. Serve.
