Paleo Whole30 Mediterranean Mezze Platter
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Learn more →Ingredients
6 servings
For the muhammara
- 2 large red bell peppers
- ¾ cup raw walnuts
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
For the cauliflower tabbouleh
- 1 small head cauliflower (about 1 lb), cut into florets
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 3 green onions (green tops only), thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp salt
For the marinated olives
- 1 cup pitted kalamata olives
- 1 cup pitted green olives
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 1 strip lemon zest (about 2 inches)
For the crudités and scoops
- 2 medium english cucumbers, one thinly sliced into rounds, one cut into spears
- 3 medium carrots, peeled and cut into sticks
- 2 heads belgian endive, leaves separated
- 1 red bell pepper, seeded and cut into strips
For serving
- ¼ cup fresh flat-leaf parsley leaves, for garnish (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the 2 whole red bell peppers on a baking sheet and broil, turning every 4–5 minutes, until the skins are charred and blistered on all sides, about 15–18 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes.
- 2
While the peppers steam, pulse the walnuts in a food processor until coarsely ground, about 8 pulses. Spread them on the baking sheet (no need to wash it) and toast under the broiler — now turned off but still warm — or in a 350°F (175°C) oven for 5–6 minutes, until fragrant and lightly golden. Watch closely, as they can brown quickly. Set aside to cool.
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