Entertaining made easy! Impress and your guests with this colourful Middle Eastern grazing board!
Serves1212
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
150g Coles Smokey Baba Ganoush Dip
150g Coles Roasted Pumpkin & Dukkah Hommus
150g Coles Trio of Olives & Roasted Capsicum Dip
280g can Greek-style dolmades, drained
250g cherry tomatoes, whole or halved
½ bunch radishes, trimmed, halved or quartered
½ x 250g pkt Coles Baby Cucumbers, quartered lengthways
1 cup mixed olives
400g Coles Turkish Pide, thinly sliced, toasted
Caramelised chickpeas
1 tbs olive oil
400g can chickpeas, rinsed, drained
1 red onion, thinly sliced
1 tbs brown sugar
1 tbs balsamic vinegar
Lamb kofta
250g Coles Australian Lamb Mince
1 tbs finely chopped coriander
1 garlic clove, crushed
1 tbs olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the caramelised chickpeas, heat the oil in a medium frying pan over high heat. Add the chickpeas and onion. Cook, stirring, for 10 mins or until onion softens and is golden. Add the sugar and vinegar. Cook, stirring, for 2 mins or until caramelised.
Step 2
To make the lamb koftas, combine the lamb mince, coriander and garlic in a bowl. Roll tablespoons of mince mixture into oval shapes. Heat the oil in a large non-stick frying pan over medium heat. Cook the koftas, turning, for 6 mins or until golden and cooked through. Transfer to a plate.
Step 3
Arrange the caramelised chickpeas and lamb kofta on a serving platter with the baba ganoush, hommus, olive dip, dolmades, tomato, radish, cucumber, olives and bread.
