Ingredients

  • 250g Qukes® baby cucumbers, halved lengthways
  • 200g Sweet Solanato® tomatoes
  • 175g Minicaps® baby capsicums halved
  • 100g hummus dip
  • 100g beetroot dip
  • 1 cup purchased tabouli (see tip below)
  • 250g purchased felafel, sliced
  • 100g feta, cut into cubes
  • 3 tbs Extra virgin olive oil
  • 1/2 tsp caster sugar
  • Baked Lebanese bread & lemon wedges, to serve

Author of this recipe

Perfection Fresh Australia

Perfection Fresh Australia

Grower / producer

Explore the world of taste. We’re behind some of Australia’s favourite, freshest flavours. From Broccolini® one of our greatest and tastiest field discoveries, to our coolest,... Read more
Total votes: 22

Preparation

  • Preaparation time is 5 minutes.
  • Combine the hummus and beetroot dip together, spoon into base of 4 lunchbox or snack bowls. Add Qukes®, tomatoes, Minicaps®, tabouli and felafel. Scatter over the feta and season with pepper.
  • Combine oil, lemon, sugar and season. Spoon into a separate container to take to work or school. Spoon dressing over just before serving. Serve with baked Lebanese bread and lemon wedges.

Tips from the author

Tip: To make your own tabouli, Add 1 cup burghul into a large bowl. Cover with cold water, stand 30 minutes then drain, pressing through a sieve to remove all water. Chop 200g Sweet Solanato® or Kumato® tomatoes, stir into the burghul with 4 chopped Qukes®, 1 bunch chopped parsley, 1 bunch chopped mint, 3 chopped shallots, 2 tbs extra virgin olive oil and juice ½ lemon. Season and mix well.

Tip Some felafel are more delicious warm, so just before adding the dressing, warm the felafel for 1-2 minutes on medium/50% in the microwave.

Tip To bake Lebanese bread, cut into pieces, spray lightly with olive oil and bake in a single layer 180°C fan forced for 8-10 minutes. Once cool it becomes crisp.

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