Our Chicken Harissa Pitas is a dish that celebrates the succulence of spiced chicken paired with the fiery notes of harissa. This culinary creation brings together the warmth of tender chicken, generously smothered in harissa sauce and tucked into fluffy pita pockets, offering a symphony of textures and tastes.
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Omelette Start your day with a burst of flavour and indulge in our mouthwatering Mezé Omelette Creation. Our culinary masterpiece combines the richness of a classic omelette, expertly crafted to perfection. Ingredients 50g Mezé Ricotta 50g Grated Mezé Mozzarella 50g Parmesan Shavings blanched Baby Spinach 2-3 Baby Marrows 1 tsp Butter 3 Eggs Salt, Pepper Olive Oil Directions 1 Wash the baby spinach. Place in a pot of boiling water for a few minutes, until it wilts. Place into a bowl of ice-cold water to prevent further cooking and retain colour. 2 Wash the baby marrow. Using a potato peeler, slice the marrow into thin strips. Heat a small pan, and when hot, grill the baby marrow strips. Season and set aside. 3 Crack 3 large eggs into a bowl. Add a pinch of salt and black pepper and 2 to 3 tablespoons of water. Beat these ingredients together with a fork. 4 Put a small non-stick pan over a low heat and drop in a teaspoon of butter. Once the butter has melted, add the eggs and move the pan around to spread them out evenly. 5 When the omelette begins to firm up, but still has a little raw egg on top, sprinkle the grated Mezé Mozzarella, Mezé Ricotta, wilted spinach and grilled baby marrows on top of the omelette. Season with salt and pepper. 6 At this point you can either fold over the one side of the omelette or you could place the pan under the grill for a few minutes. Drizzle with olive oil and serve. You could also add some Mezé Parmesan Shavings Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES
Haloumi Pita Excite your taste buds with our delightful Mezé Haloumi Pita Pocket. This culinary masterpiece blends the exquisite texture of Mezé Haloumi cheese with the delectable freshness of pita bread, creating a harmonious and satisfying dish. Ingredients 1 Mezé Pita Pocket 50g Mezé Haloumi Cheese fingers, cut into squares 3 large Eggs 1 fresh medium-sized chopped Tomato Salt, Pepper Directions 1 Place the cut Haloumi on some kitchen towel to take off the excess water. Cook the Haloumi 2 Remove from pan when golden brown and set aside. 3 Crack 3 large eggs into a bowl. Add a pinch of sea salt and black pepper. Beat the eggs together with a fork. 4 Put a small pan over a low heat and drop in a teaspoon of butter. Once the butter has melted add the chopped tomato, a pinch of salt and black pepper. Once the tomato has reduced, add the egg. 5 Stir slowly using a wooden spoon, bringing in all the mixture from the edges of the pan. The eggs are ready when they look silky and slightly runny. 6 While cooking the eggs, heat the Pita. 7 Just before you are ready to plate the eggs, mix some grilled Haloumi into the egg. 8 Cut the pita in half, separate each half to create a pocket, fill with the scrambled eggs, and enjoy! Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES
Roasted Oats, Yoghurt, Nuts & Honey Indulge in a delightful combination of flavours and textures with our Roasted Oats, Yogurt, Nuts, and Honey Creation. This wholesome and satisfying dish is perfect for a quick breakfast, snack, or healthy dessert. Ingredients 300g Rolled Oats 2 tbsp Coconut Oil 1 tbsp Ground Cinnamon 40g Sunflower Seeds 40g Pumpkin Seeds 40g Pistachio Nuts, shelled and chopped 40g chopped Almonds 40g chopped Cashew Nuts 60g Raisins Mezé Double Thick Yoghurt Honey Directions 1 Preheat the oven to 180ºC. 2 Warm the coconut oil in a small saucepan. 3 Place the oats in a bowl and wet with a little water, enough so the oats are slightly moist. Then spoon the melted coconut nut oil over the oats and mix in the cinnamon. 4 Spread the oats over a large baking tray, cook for about 15 minutes. 5 Add your mix of nuts and seeds, and cook for a further 10 minutes. 6 Remove from oven and allow to cool. 7 Once cooled add the raisins and store in an airtight container. Serve the roasted oats with Mezé Double Thick Yoghurt and honey. Recipes Recipe Categories MEZÉ RECIPES POPULAR RECIPES
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On-the-Go Breakfast Muffins Start your busy day right with our convenient and delicious On-the-Go Breakfast Muffins. Our tantalising homemade muffins are packed with wholesome ingredients, making them the perfect grab-and-go option for a quick and nutritious morning meal. Ingredients 350g Cake Flour 1/2 tsp Baking Powder 1/2 tsp Salt 1/2 tsp Pepper 130g finely diced Onion 100g chopped Baby Spinach 30g chopped Olives 100g grated Mezé Mature Cheddar 100g Mezé Feta, cubed 30ml Sunflower Oil 1/2 cup Mezé Double Thick Yoghurt 1/2 cup Milk 3 large Eggs Ground Nutmeg Directions 1 Preheat the oven to 180ºC. 2 Place muffin cups in the muffin tin. 3 Sift flour, baking powder, salt and pepper into a mixing bowl. 4 Add the onion, spinach, olives Feta and and 50g of Cheddar cheese. 5 In another bowl, whisk the oil, milk, yoghurt and eggs together. Add this mixture 6 to the dry ingredients. Mix together with a knife until combined, do not over mix. 7 Portion into the baking tin. Sprinkle with the remaining Cheddar cheese. 8 Dust with ground nutmeg and bake for 20-30 minutes. Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES
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Breakfast Pizza Indulge in a burst of Mediterranean flavours with our exquisite Mezé Pita Pocket Delight. This culinary creation brings together the warmth of 6 Mezé Pita Pockets, generously smeared with your choice of 3 tsp Mezé Harissa Paste for a fiery kick or Basil Pesto for a fragrant twist. Ingredients 6 Mezé Pita Pockets 3 tsp Mezé Harrissa Paste or Basil Pesto 200g grated Mezé Mozzarella 6 Eggs 2 fresh grated Tomatoes Salt, Pepper 1 pct Streaky Bacon Directions 1 Preheat the oven to 220ºC. 2 Brush the bottom of a pan with some oil so the pita does not stick. 3 Place the 6 pitas on an oven tray, spread a little harissa paste or basil pesto over the pita. 4 Gently place the chopped tomato around the edges of the pita, then sprinkle the mozzarella on top of the tomato, creating a slight hole in the middle. 5 Crack the egg in the middle. 6 Season with salt and pepper and broil in the oven, until the egg whites are set, for about 6 to 7 minutes (the yolks will still be runny). 7 While the Breakfast Pizza is cooking, grill some bacon in a pan. 8 Take the Breakfast Pizza out of the oven, place it on a plate and top with crispy bacon. Recipes Featured Products Recipe Categories MEZÉ RECIPES POPULAR RECIPES