The first thing to remember is that when you introduce new foods, vary ingredients of different colours and textures. Some will be a hit and others won’t. Also remember that you often have to offer new foods more than once before your family will like them. Consider adding them to multiple meals so your family has lots of opportunity to try them.
Mezze platters are traditionally served as appetizers, but the communal plates of satisfying bits and bites also make perfect low-key meals. Here, we’ve paired shawarma-spiced lentil bites with creamy hummus, spicy roasted carrots and an herbed tahini sauce for a super-easy supper that’s meant for sharing.
- 5 tsp (25 mL)Olive oil
- 2 tsp (10 mL)PC®Black Label Harissa Spice Blend
- 4 cups (1 L)Shredded red cabbage (about quarter of a head)
- 3 tbsp (45 mL)Fresh lemon juice
- 1/2 tsp (2 mL)Freshly ground black pepper
- 2 tbsp (25 mL)Tahini
- 1 tbsp (15 mL)Each chopped fresh cilantro, fresh mint and fresh parsley
- 1 pkg (400 g)PC®Blue Menu®Lentil & Bean Bites made with Brown Rice, frozen
- 1 pkg (250 g)PC®Blue Menu®Naan Flatbreads (2 flatbreads)
- 1 pkg (227 g)PC®Hummus Chickpea Dip And Spread
- 1Vine-ripened tomatoes, chopped
- HalfEnglish cucumber, thinly sliced
How to make
Preheat oven to 400°F (200°C). Arrange 1 oven rack in centre and 1 oven rack in lower third of oven.
Peel and trim carrots; halve crosswise. Cut larger pieces lengthwise in quarters and smaller pieces lengthwise in half. Toss together carrots, 1 tbsp oil and harissa in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake in lower third of oven, flipping carrots once, until tender and golden brown, about 30 minutes.
Meanwhile, toss together cabbage, 1 tbsp lemon juice, 1/4 tsp pepper and remaining 2 tsp oil in separate large bowl. Cover and refrigerate until needed.
Whisk together tahini, cilantro, mint, parsley, remaining 2 tbsp lemon juice, 1/4 tsp pepper and 2 tbsp water in small bowl until smooth. Set aside.
Arrange frozen bites in single layer on greased separate large baking sheet. Bake in centre of oven 5 to 6 minutes. Flip bites; bake in centre of oven 3 minutes. Push bites to 1 side of baking sheet. Arrange flatbreads in single layer on opposite side of sheet; sprinkle flatbreads lightly with water. Bake in centre of oven until bites and flatbreads are hot, 2 to 3 minutes.
Stack flatbreads on cutting board; cut into 6 wedges to make 12 pieces total. Arrange flatbreads, lentil bites, carrots, cabbage mixture, hummus, tomatoes and cucumber on large serving platter. Drizzle with tahini mixture.
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