Mezze-Style Grilling Cheese & Pita Board
with Roasted Chickpeas, Veggies, Hummus & Yogurt Sauce | 2 servings
If you’re a grazer who’d rather eat apps than entrées (no judgments here!), this is a fantastic vegetarian dinner idea for you. We’re excited to present lots of delicious nibbles you can eat with your fingers (or with a pita or a cuke dipper—you get the idea!). You’ve got hummus, dilly yogurt sauce, crunchy roasted chickpeas, buttery za’atar spiced whole-grain pitas, fresh cucumber and bell pepper dippers, and our crowning glory: halloumi (grilling cheese) sporting a crisp, savory crust you have to taste to believe!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Dill
1 unit
Bell Pepper
1 unit
Mini Cucumber
1 unit
Chickpeas
1 tablespoon
Tunisian Spice Blend
6 ounce
Grilling Cheese
(Contains Milk)
1 tablespoon
Za'atar Spice
(Contains Sesame)
6 tablespoon
Yogurt
(Contains Milk)
2 unit
Whole Wheat Pitas
(Contains Sesame, Wheat)
8 tablespoon
Hummus
(Contains Sesame)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Pick and roughly chop fronds from dill. Halve, core, and thinly slice bell pepper into strips. Trim and cut cucumber on a diagonal into ½ inch-thick pieces.
Drain and rinse chickpeas; thoroughly pat dry with paper towels. Place on a baking sheet and cover with a large piece of plastic wrap. Smash chickpeas with a mallet or heavy-bottomed pan, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. Remove plastic wrap. To chickpeas on sheet, add a large drizzle of olive oil, Tunisian Spice Blend, half the dill, salt and pepper. Toss to combine; spread across sheet in a single layer. Roast chickpeas on top rack until crispy, 18-20 minutes.
While chickpeas roast, slice grilling cheese into ½-inch-thick slices. Place 1 tsp Za’atar Spice Blend on a plate; add grilling cheese and coat all over, pressing to adhere. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add seasoned grilling cheese and cook until browned, 1-2 minutes per side.
In a small bowl, combine yogurt and remaining dill. Season with salt and pepper.
Place 2 TBSP butter in a second small microwave-safe bowl. Cover bowl with plastic wrap and microwave until melted, 30-40 seconds. Evenly brush the tops of pitas with melted butter; sprinkle with remaining Tunisian Spice Blend, 1 tsp Za’atar Spice Blend, and a pinch of salt and pepper. Toast pitas on top rack (use a baking sheet or place directly on oven rack) until golden, 2-3 minutes. Cut toasted pitas into quarters.
Place hummus in a third small bowl. Using a spoon, make a well in the center and add a drizzle of olive oil; season with salt and pepper. Transfer roasted chickpeas to a medium bowl (or two small bowls). Arrange hummus, chickpeas, and yogurt sauce in the center of a large board or platter. Fan grilling cheese around yogurt sauce and toasted pitas around hummus. Fill remaining gaps on board with bell pepper and cucumber. Serve.
