Author name: Grant Howell

Falafel Balls Ingredients 6 Mezé oval Pita breads, toasted 300g Cabbage, shredded 1 Red Onion, sliced 500g Mezé Falafel Mix 250g Mezé Tahinosalata Sunflower Oil Preparing the spices 1 Place the falafel mix in a bowl. 2 Using wet hands, (so mixture does not stick to hands) work mixture well before rolling into 1 1/2 tablespoon balls. 3 Heat oil in a large, deep saucepan or deep-fryer to 180ºC. Deep-fry in batches for 3-4 minutes or until light brown. 4 Drain on absorbent paper and repeat process with the remaining falafel balls. 5 Heat the Mezé Pita 6 Once the pita rises, take it off the heat and open it. Smear a tablespoon of tahinosalata into the cavity of the pita. 7 Stuff with shredded cabbage and onions, top with falafel balls. Recipes Featured Products Recipe Categories Featured Videos MEZÉ RECIPES POPULAR RECIPES

Experience a culinary masterpiece with our Mascarpone Smoked Salmon Pâté, a luxurious blend of velvety mascarpone cheese and the exquisite flavours of smoked salmon, perfectly balanced for a gourmet appetiser that will impress your guests.

Brie Tart Ingredients Store-bought frozen Puff Pastry 2-3 tbsp Mezé Onion Marmalade 10g fresh Thyme 1 wedge of Brie 50g roasted Pine Nuts Makes 2x 15cm tarts Preparing the spices 1 Preheat the oven to 1800C. Roll out the pastry thinly. 2 Press the Puff Pastry into the tin using your fingertips, pushing it into the edges. Leave an overhang of pastry around the sides of the tin. Use a fork to prick the base of the pastry. 3 Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. 4 Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim any excess pastry before filling. 5 Whilst still warm place 1 1/2 tablespoons of onion marmalade on the base and spread. 6 Cut the brie into pieces and place on top of the jam with the pine nuts. 7 Dilute 1 tablespoon of marmalade with 1 tablespoon of water and drizzle over the tart. Sprinkle with some thyme, and return to the hot oven. Grill until the cheese starts to melt. 8 Remove from the oven. Add some extra thyme on top and serve. Recipes Recipe Categories MEZÉ RECIPES POPULAR RECIPES

Mini Pesto Burgers Ingredients 500g lean Beef Mince 4-5 heaped tbsp Mezé Thai or Basil Pesto 1 grated Tomato 2 sliced Tomatoes 1/2 slice Cucumber 1 sml sliced Onion 1 sml Lettuce Mini soft Burger Buns Preparing the spices 1 Mix the pesto, grated tomato, salt and pepper into the mince with clean hands. 2 Wet your hands and split the mixture into 10-12 small pieces and then shape each into a patty. 3 Rub patty with a little olive oil, place in a hot pan and cook for about 2-3 minutes on each side. 4 While cooking the patties, halve and toast the burger buns in a non-stick frying pan. 5 Assemble your burger with lettuce, onion, cucumber and tomato as desired. Recipes Recipe Categories MEZÉ RECIPES POPULAR RECIPES

Brinjal Haloumi Rolls Ingredients 2 medium Brinjals 2 packets fresh Rocket 250ml Balsamic Vinegar 350gm Mezé Haloumi Cheese fingers 40-50ml Sunflower Oil Preparing the spices 1 Slice the brinjals very thinly, length ways. 2 Heat a saucepan/frying pan, when the pan is hot add some sunflower oil, and grill the brinjals, 2 minutes on each side. Ensure not to overcook the brinjal. It needs to be cooked through so that you are able to roll it. 3 Place each cooked piece of brinjal in a shallow dish and drizzle with balsamic vinegar, allow to soak while continuing to grill remaining brinjals. Cut haloumi fingers in half, so the pieces are approximately 5cm x 1cm. 4 Grill the haloumi To Assemble 5 Place a piece of brinjal flat on a chopping board, on top of that place a piece of rocket, without the stem, and then a piece of grilled haloumi. 6 Roll up the brinjal, rocket and haloumi lengthways, and place back in the shallow dish with balsamic vinegar, adding more balsamic vinegar on top. 7 Serve drizzled with a little basil oil and lemon juice with a few extra lemon wedges on the side. Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES

Chicken Pesto Wrap Ingredients 6 Mezé Wraps 6-8 tsp Mezé Thai or Basil Pesto 1 small Lettuce 1/2 chopped Cucumber 2 chopped Tomatoes 1 small sliced Red Onion 500g Chicken Strips Salt, Pepper 1 clove crushed Garlic Juice of 1 Lemon Serves 6 Preparing the spices 1 Season chicken strips with garlic, salt, pepper and a little olive oil. 2 Heat a pan, once hot add some olive oil and grill the chicken strips. Do not put too many chicken strips in the pan at once, otherwise they boil. 3 Once the chicken strips are golden brown and cooked through, add a squeeze of lemon and set aside. 4 Heat the Mezé Wraps using the method on page 54. Set aside and keep warm in a closed pot. 5 Take one wrap and place on a board, spread a spoon of pesto onto the wrap. In the centre, place some lettuce, tomato, cucumber, onion and top with some pieces of the grilled chicken. Roll up the wrap firmly and enjoy! Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES