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Greek Mezze Bowl

Inspired by: Sainsbury Magazine | Serves: 4 | Time: 25 min

mezze bowl

Changes: a lot. I took a lot of short cuts and mixed up a lot of ingredients.


1 cup quinoa

1 tbsp garlic infused olive oil

1 tbsp harissa infused olive oil

1 tbsp red wine vinegar

1 tsp dried oregano, plus a pinch to serve

1 12 oz bag baby #spinach

1 15 oz can artichokes, drained and patted dry

1 9 oz pack #halloumi cheese

For the rest of the salad

Small handful of pitted Kalamata #olives, torn

1 small #zucchini, chopped

1 cup cherry #tomatoes, chopped

1 cup roasted red pepper #hummus (I forgot!)

Fresh basil


Cook quinoa according to package instructions. Meanwhile, heat garlic-infused EVO over medium heat and sauté your spinach and artichokes in one pan until the spinach has wilted. In a separate pan, heat harissa-infused EVO over medium heat. Fry halloumi pieces for 1-2 minutes on each side.

Assemble. Start filling bowls with the cooked items, and then add the olives, zucchini, tomatoes and fresh basil. I meant to put the hummus in dressing bowls, but you could easily dollop some right on top.


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