Katy Sorensen
Writer and expert3 months ago
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Dive into a vibrant, Mediterranean-inspired feast with Katy's Get Planty Mezze recipe! This delightful spread features a creamy white bean dip, perfectly spiced roasted vegetables, and a refreshing Greek salad. Ideal for sharing, this mezze platter brings a symphony of flavours and textures to your table, making it a perfect choice for gatherings, picnics, or simply a wholesome, plant-based meal. Easy to prepare and each component is total versatile.
Servings: 2
White bean dip – also enjoy as a snack with crudités and seeded crackers
Number of Plants: 4
Ingredients:
- 1 can of cooked white beans of your choice – you can use butterbeans, cannellini beans, haricot. I went for butterbeans!
- 2-3 tablespoons of tahini
- 1 small clove of garlic
- A light sprinkling of cumin
Method:
- Drain the beans but keep a small amount of the water from the can to one side.
- Add beans, tahini, garlic and cumin to blender.
- Blend to desired consistency – you can add some of the water, a little at a time, to create a smooth consistency. For a chunkier dip, use the pulse setting.
Spiced roast veg
Number of Plants: Depends on how many veg you use
Method:
- Chop up favourite veg for roasting into even pieced – I used sweet potato, red onion, yellow pepper, courgette, aubergine, chestnut mushroom, red chilli and garlic.
- Coat lightly with olive oil, and sprinkle with paprika, cumin, ground coriander and oregano.
- Roast at 170℃ (fan oven) for about 25 minutes, turning halfway, or until starting to brown.
Easy peasy Greek salad
Number of Plants: 5 or 6 if you add mint
Ingredients:
- Cucumber
- Vine tomatoes
- Red onion
- Olives
- Oregano.
Method:
- Dice, mix and enjoy!
- A sprinkle of fresh mint takes this dish to the next level!
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Katy Sorensen
Writer and expert
![Katy Sorensen View Katy Sorensen's profile](https://static.thcdn.com/images/v2/app/uploads/2023/02/Katy-Sorenson_1676628279.jpg?width=200)
Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.