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Greek mezze bowl


Serves: 2
timePrep time: 40 mins
timeTotal time:
Greek mezze bowl
Recipe photograph by Ant Duncan
This main course salad is bursting with summery flavours

Serves: 2
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
898Kcal
Fat
47gr
Saturates
13gr
Carbs
65gr
Sugars
11gr
Fibre
23gr
Protein
42gr
Salt
3.1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 250g pouch cooked mixed grains
  • 2½ tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano, plus a pinch to serve
  • 1 x 100g bag baby spinach
  • 4-6 chargrilled artichokes, drained and sliced
  • ½ x 250g pack light halloumi
  • 2 mini pittas
  • Greek basil or coriander leaves, to serve
For the Greek salad
  • a small handful of pitted kalamata olives, torn
  • ½ cucumber, seeded and diced
  • 100g pomodorino tomatoes, diced
For the red pepper houmous
  • 2 large roasted red peppers from a jar, drained, plus extra, sliced, to serve
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tsp paprika

Step by step

Get ahead
Makes more houmous than you need but keeps for 3-4 days in the fridge.
  1. To make the houmous, put everything in a blender with 1 tablespoon of olive oil and some seasoning and blitz until smooth. Scrape into a bowl, cover and chill until ready to serve.
  2. Heat the mixed grains in the microwave for 2 minutes, or pour a kettleful of boiling water over the grains in a sieve and leave to drain.
  3. Whisk together 1 tablespoon of olive oil, the red wine vinegar, ½ teaspoon of oregano and some seasoning in a mixing bowl. Tip in the grains, spinach and artichokes and toss together. Mix together the Greek salad ingredients with the remaining oregano and some seasoning in another bowl.
  4. Heat a chargrill pan to high, and cut the halloumi into thick ‘chip’ shapes. Brush with ½ tablespoon of olive oil, season with pepper, and sprinkle over a little more dried oregano. Char the halloumi until golden on all sides, turning with tongs. Toast the pitta breads on the chargrill pan, then cut into strips.
  5. Divide the dressed grains between 2 bowls, top with a spoonful of houmous, the halloumi, Greek salad, some sliced peppers, the pittas and basil or coriander leaves.

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