Ingredients: 2 pieces of thick wholemeal bread, 3tbsp Aubergine Mezze, 4 slices of parma ham, 50g spinach leaves, 1 salad tomato in thin slices
Spread the Mezze on both pieces of bread. Lay the parma ham on one piece, then the spinach leaves on top, and finish with the salad tomato.
Close the sandwich, cut in half and serve.
Ingredients: 1/2 baguette, 2tbsp , 2 crushed garlic cloves, 1/2 jar Courgette Mezze, juice of 1 lemon, 4 sliced salad tomatoes, 2 slices of prosciutto per piece, 200g in chunks, 2 thinly sliced spring onions
Slice the baguette diagonally to give you 4-6 pieces.
Fry the Olive Oil in a medium sized frying pan with the garlic then add the baguette slices and fry until they are brown and crispy.
Spread the Mezze over the baguette slices.
Place 3 tomato slices delicately on each piece of bruschetta, then the prosciutto and Mozzarella, and sprinkle with the spring onions. Finish with a drizzle of lemon juice.
In a bowl, add the yoghurt, lemon zest and juice, garlic, Mezze, Paprika, and salt and pepper and mix until thoroughly combined. Taste and add any more of the ingredients as you feel is necessary.
Serve with prepared vegetables, curry, and more.
In the desired amounts, place all the ingredients except for the Olive Oil and Vinegar on a board, in a platter style.
Slice the focaccia into long thin slices.
Place the Olive Oil in a small bowl, and add the Vinegar to the centre of it, aiming to keep the outside purely oil for presentation purposes and serve.
Eggs on Toast
Poach the eggs. Meanwhile, toast the bread and once ready, spread 1tbsp of the Mezze on the toast.
Place the two eggs on the toast, and dollop the rest of the Mezze on top. Sprinkle with Paprika, and season with salt and pepper. This can also be served with a drizzle of Tahini or Olive Oil.
Add all ingredients into the container desired for storage, close the lid and shake until thoroughly combined.
Ingredients: 4 sea bass fillets, 50g unsalted butter, 1/2 jar Courgette Mezze, 1tbsp lemon juice, salt and pepper
Preheat the oven to 200C/Fan 180C/Gas Mark 6.
Place the fish in a baking dish, making sure they are spaced out, and season with salt and pepper. Bake for 7-10 minutes or until the fish is just cooked.
Meanwhile, mix the butter, Mezze, and lemon juice, salt and pepper in a small saucepan on a medium heat, and stir together until hot all the way through, without letting it boil.
When the fish is cooked, place on a plate and drizzle with the Mezze.
Serve with new potatoes and roasted vegetables.
Ingredients: 12 blinis, jar of Aubergine Mezze, juice of 1 lemon, 30g roughly chopped fresh dill
Spread the Mezze evenly on each blini, add a piece of smoked salmon (fold it in half and place with the crease facing upwards), drizzle a small amount of lemon juice, and top with fresh dill.
Mix the garlic, lemon juice, Tahini, Mezze, Olive Oil, and salt and pepper in a bowl until thoroughly combined.
Serve in a small dish, sprinkle with Paprika and drizzle with Olive Oil.
Preheat the oven to 200C/Fan 180C/Gas Mark 6.
Take the chicken breasts, slice through the middle and spoon in the Mezze.
Wrap the bacon around the breasts, sprinkle with the Mozzarella and bake for 15 minutes, or until cooked through and the bacon has browned.
Serve with sweet potato fries and asparagus.
Ingredients: 3 tbsp Early Harvest Olive Oil, 3 crushed cloves of garlic, 1 peeled and finely chopped red onion, 2 thinly sliced courgettes, 400g Carnaroli Risotto Rice, 200ml white wine, 5L vegetable stock, 1/2 jar of Courgette Mezze, 100g grated Parmigiano Reggiano, 100g unsalted butter
Place a large saucepan on a medium heat and cook the Olive Oil, garlic, onion and courgette until softened.
Turn up the heat and add the rice to the pan, season with salt and pepper, stirring it in until it is coated in oil.
Add the wine and stir until it has evaporated then add the stock gradually.
Add the Mezze, Parmigiano Reggiano and butter to the pan and leave to rest until the consistency thickens, then serve.
Set up your BBQ or preheat your oven grill.
Cut the halloumi into thin slices, keep the tomatoes whole, chop the red onions into segments, and cut the courgette into 1cm slices.
Mix the Mezze, Paprika, Olive Oil and salt and pepper in a mixing bowl and add the halloumi and vegetables, ensuring they get thoroughly coated.
Slide the vegetables onto skewers repeating the order of the vegetables.
Grill under the flame until charred and serve with Couscous, or baked potatoes.
Ingredients: 400g cooked Chickpeas, 1 roughly chopped red onion, 1 crushed garlic clove, 1tsp ground cumin, 1tsp ground coriander, 2tbsp Aubergine Mezze, 3tsp Paprika, 2tbsp plain flour, 3tbsp Early Harvest Olive Oil
Drain the chickpeas and leave to dry off on kitchen roll.
When ready, place in a food processor along with the rest of the ingredients (except the Olive Oil) and blend until reasonably smooth.
Leave this mixture for at least one hour but preferably over night, then form into small, round balls.
Heat the Olive Oil in a frying pan, add the falafel balls and fry for 2-3 minutes on each side until golden brown.
Ingredients: 5 cubed and peeled large potatoes, 1tbsp butter, 2 crushed garlic cloves, juice of 1 lemon, 1/2 jar of Courgette Mezze, 140g , salt and pepper, 2tbsp
Boil the potatoes in water until soft, then drain them and add, along with the rest of the ingredients, to a mixing bowl and use a masher to mash.
When serving, lightly drizzle with extra Tahini.
Ingredients: 2tbsp , 2 crushed garlic cloves, 1 sliced courgette, 250g cherry tomatoes, 1/2 jar of Aubergine Mezze, 150g , 75g , 2tsp basil, salt and pepper
Place the Olive Oil in a medium frying pan on a high heat and once hot, add the garlic and fry for a few minutes, then add the courgette. Fry until the courgette has begun to brown then add the cherry tomatoes and continue until the tomatoes begin to soften. Stir in the Mezze.
Meanwhile, boil the Pappardelle according to the packet instructions. Once cooked through, add to the frying pan and stir in. Add more Mezze as is needed, then add in the Parmigiano Reggiano, and stir again.
Season with basil, salt and pepper, then serve.