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:
- Pre heat your oven on the highest temperature possible and place a baking tray on the lowest shelf.
- Place the flour, salt, sugar, chopped coriander into a large mixing bowl, stir in the yoghurt and lemon juice.
- Tip your flat bread dough onto a lightly floured surface. Knead until smooth and slightly bouncy.
- 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.
- Allow the flatbread to slightly puff and become golden brown on the underside.
- Then flip to cook the other side. Once cooked, use a pair of tongs to remove from the oven.
For the vegan koftas:
- Pre-heat the Oven to Fan 200⁰C.
- Sauté the onions and garlic with rapeseed oil in a medium pan on a medium heat until soft.
- Add the fennel seeds, chilli, ginger, ground coriander, and Garam Masala to the pan and cook out for 2 minutes.
- 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.
- Using an electric whisk, whip the aquafaba until pale and fluffy, then add to the main mixture.
- 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:
- Boil the broad beans and peas for one minute.
- 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.
- Add the olive oil and blitz again to make a smooth paste consistency.
- Transfer the hummus to a bowl, and incorporate the mint.
- Season to taste with salt and pepper, and add parsley to garnish.
- 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 Clark - English Wine
“Exton Park and I share the same passion for quality, sustainability and local ingredients. Their winemaker, Corinne, mirrors the same level of precision and technique that I expect from the top chefs in my kitchens. This is why I selected Exton Park's Rosé for my restaurants.”Simon Rogan - 4 Michelin Star Chef
“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