Middle Eastern Mezze Platter
Accompaniments of your choice
• Brush pita breads with olive oil and sprinkle over some dried oregano and sesame seeds. Grill for two minutes and cut into wedges.
• Buy olives, hummus, tzatziki, taramasalata and ready-made stuffed vine leaves to serve with the pita breads.
• Brush aubergine slices with olive oil and grill. Serve on a platter with dollops of tartar sauce.Make tartar sauce by whizzing together 2 slices of white bread (soaked in water, then squeezed), 3 peeled garlic cloves, 5ml (1 tsp) salt, 125ml (1/2 cup) tahini (a thick sauce made from sesame seeds), the juice of half a large lemon and a handful of parsley in a blender.
• Toss chicken breast cubes in NoMu Moroccan Rub and olive oil. Grill or fry, thread onto skewers and serve with wedges of lemon.
• Lay out bowls of extra-virgin olive oil and dukkah (a dry mixture of chopped nuts, seeds, cumin and coriander – try the NoMu brand). Serve with slices of crusty bread for dipping.
Middle Eastern Prawn and Rice Salad
Serves 6 – 10
1 x 1kg packet frozen peeled, cooked prawns
750ml (3 cups) cooked rice
For the marinade:
125ml (1/2 cup) olive oil
Juice and zest of one lemon
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
3ml (1/2 tsp) sugar
For the salad:
1 head celery, sliced
200g watercress or mixed leaves of your choice
Mint leaves and lime wedges for garnishing
• Bring a large pot of salted water to the boil. Plunge prawns into the boiling water, bring back to the boil and drain in a colander.
• Tip drained prawns into a big bowl and allow to steam-dry for 2 minutes.
• Combine prawns with the cooked rice.
• Shake marinade ingredients together in a screw-top jar and pour over the prawns and rice. Cover and allow to stand for 1 hour.
• Arrange the celery and watercress on a platter. Top with the prawn and rice mix and garnish with mint leaves and lime wedges.