How to make
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
- Step 1
Preheat oven to 400°F (200°C). Arrange 1 oven rack in centre and 1 oven rack in lower third of oven.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.