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Vegan Mezze

This vegan mezze consists of traditional flatbreads and a plethora of aromatic accompaniments. Try it with our RB28 Blanc de Noirs for a delicious food and wine pairing.

Recipe supplied by our friends at Miele. Find more great recipe inspiration here.


For the flat breads

  • 300g self-raising flour
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp coriander, chopped finely
  • 300g natural coconut yoghurt
  • ½ tbsp lemon juice

For the vegan kofta

  • 300g soy mince
  • 1 garlic clove, finely chopped
  • 2 tbsp rapeseed oil
  • ½ tsp fennel seeds
  • ½ red chilli, finely chopped
  • 1 tbsp grated ginger
  • ½ ground coriander
  • 1 tsp garam masala
  • 2 tbsp ground almonds
  • 1 tsp maple syrup
  • Zest of one lime
  • 1 tbsp tamari soy sauce
  • 30g garam flour
  • 2 tbsp Aquafaba
  • Bunch of fresh coriander, finely chopped

For the broad bean and pea hummus

  • 40g peas
  • 40g broad beans, podded
  • 1 clove of garlic, roasted or 1 tbsp garlic puree
  • 1 tbsp tahini
  • Juice of ½ a lemon
  • 2 tbsp good quality olive oil
  • 1 tbsp mint, chopped
  • Pinch of salt, to taste
  • Black pepper, to taste


For the flat bread:

  1. Pre heat your oven on the highest temperature possible and place a baking tray on the lowest shelf.
  2. Place the flour, salt, sugar, chopped coriander into a large mixing bowl, stir in the yoghurt and lemon juice.
  3. Tip your flat bread dough onto a lightly floured surface. Knead until smooth and slightly bouncy.
  4. Divide into 12 small balls, using a rolling pin roll out into a small oval. Using a fish slice slide the flatbread onto the pre-heated tray.
  5. Allow the flatbread to slightly puff and become golden brown on the underside.
  6. Then flip to cook the other side. Once cooked, use a pair of tongs to remove from the oven.

For the vegan koftas:

  1. Pre-heat the Oven to Fan 200⁰C.
  2. Sauté the onions and garlic with rapeseed oil in a medium pan on a medium heat until soft.
  3. Add the fennel seeds, chilli, ginger, ground coriander, and Garam Masala to the pan and cook out for 2 minutes.
  4. Remove the pan from the heat, add the ground almonds, maple syrup, lime zest, fresh coriander, Tamari soy sauce, and gram flour and combine well.
  5. Using an electric whisk, whip the aquafaba until pale and fluffy, then add to the main mixture.
  6. Roll the mixture into 20g balls and place on a Universal Tray, then transfer to the oven and cook for 20 minutes.

For the broad bean and pea hummus:

  1. Boil the broad beans and peas for one minute.
  2. Once finished cooking, add the peas and broad beans (podded) into a food processor, add in the garlic, tahini, lemon juice and blitz to a thick puree.
  3. Add the olive oil and blitz again to make a smooth paste consistency.
  4. Transfer the hummus to a bowl, and incorporate the mint.
  5. Season to taste with salt and pepper, and add parsley to garnish.
  6. Place in serving dish and enjoy with flatbreads and koftas.

“The first time I tasted Exton Park I was astonished. The wine has a purity, clarity, but also an intensity of flavour and uniqueness of scent I'd never come across before.”

Oz Clarke - English Wine

“Peaches and strawberries in effervescent perfection. Hampshire’s greatest hit.”

Olly Smith - ITV Wine Critic, RB23 Rosé 2021

“Wines that are kaleidoscopically complex and exciting.”

Jancis Robinson, 2021
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