Mediterranean Mezze Bowl

• porcje: 1
• czas aktywny: 15 min
• całkowity czas: 15 min

Składniki

150 g skyr

40 g muhammara

75 g frozen peas

50 g feta, crumbled

20 g pomegranate seeds

10 g pine nuts

1 pita bread

1 tsp olive oil (optional)

Freshly ground black pepper

Wskazówki

Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Set aside.

Cook the peas according to the package instructions (about 3–4 minutes). Drain well and let them cool slightly.

Bake or air fry the pita at 200°C until golden and crispy. Cut into triangles.

Spread the skyr into the bottom of a shallow bowl.

Spoon the muhammara over the skyr without fully mixing it.

Layer the peas on top, followed by the crumbled feta, pomegranate seeds and toasted pine nuts.

Finish with freshly ground black pepper and, if desired, a drizzle of olive oil.

Serve immediately with the crispy pita triangles for dipping.