Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1 large red capsicum, deseeded, quartered
- 1 eggplant, thinly sliced lengthways
- 3 round Lebanese breads
- 2 large zucchini, thinly sliced lengthways
- 5milliliter virgin olive oil spray
- 1/3 cup extra virgin olive oil
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 3teaspoons moroccan seasoning
- 1/2teaspoons smoked paprika
- 420grams can chickpeas, drained, rinsed
- 1 orange, rind finely grated, juiced
- 1 cup green sicilian olives
- 250grams truss cherry tomatoes
- 150grams salami, shaved
- 150grams prosciutto, shaved
Method
Step 1 of 3
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place bread onto trays and spray with olive oil. Sprinkle with Moroccan seasoning. Bake for 10 minutes or until golden and crisp. Cool and break into shards.
Step 2 of 3
Meanwhile, to make the hummus, process chickpeas, orange rind and juice, spices and oil into a food processor and process until smooth. Transfer to a bowl.
Step 3 of 3
Heat a chargrill pan over high heat. Spray vegetables with oil. Cook for 2 minutes each side or until tender and charred. Transfer to a large platter. Serve with olives, cold meats, hummus, tomatoes and crisp bread.
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