This little feast is gunna be your new secret weapon for summer entertaining. With a couple amazingly flavourful elements, this Mediterranean Feast will surely please your next guests and it can be a fun group activity to cook for dinner! Marrying some great peri-peri skewers, herbed couscous, chopped salad, charred veggies, and my homemade hummus, this is a match made in heaven!
serves 4-6 friends
a little bit complex
- 4 tomatoes on the vine
- 4-5 mini cucumbers
- 3 large red onions
- 2-3 large red bell peppers
- 2 cups couscous
- fresh mint (about 1/4 cup)
- fresh basil (about 1 and a half cups)
- fresh chives (about 1/2 cup)
Preheat your oven to 425° convection roast. Each element of our feast can be prepared almost simultaneously.
The skewers are likely the simplest of our elements for the meal. Start by soaking your bamboo skewers so we don’t end up creating a bonfire on the grill. Next, simply slice chicken into 1.5-inch pieces then cut your onion and pepper into large chunks to skewer between the chicken. Throw your chunked chicken into a bowl with some olive oil, peri peri seasoning, and salt & pepper. Let that stand for 10-15 minutes. Start your skewers by sliding on a piece of chicken, following that with a piece each of red onion and pepper to separate the chicken chunks. The skewers will take around 10 minutes on the grill, be sure to keep an eye on them for completion & colour.
Prepare your couscous as noted on the package. Normally 2-to-1 water-to-couscous ratio, which you bring to a boil then remove from heat and let stand for 10 minutes. Once ‘stood’, grab a fork and fluff it up! Take a good handful of chives, basil, and mint – then put that through the paces with a knife on your cutting board or just blitz it in the food processor. Throw your freshly chopped herbs into your couscous, mix it gently, and she’s good to go!
Another simple element of our meal, this chopped salad only has a few ingredients but is a total show-stopper and adds some vibrancy and fresh flavour to the party. Grab your tomatoes, cukes, and red onion – dice them all up into even 1/2-inch chunks, chuck em in a bowl, add a sprinkle of peri-peri seasoning, salt & pepper, a splash of lemon juice, and some finely chopped fresh mint. We’re done!
Roasted Veg & Herb Tahini Sauce
Cut up your 1/2 head each of broccoli and cauliflower into small-ish florets, but try to keep the stalks a bit longer – take a look at my photo for reference. If you’re feeling frisky, add a roughly chopped red onion for some extra flavour. Season them with some salt, pepper, and olive oil then lay them out on your favourite baking stone. Let them roast for about 20 minutes, we can make the sauce while they’re in the oven.
The tahini sauce is darn simple. Combine your tahini, remaining herbs, salt & pepper, juice of 1 lemon, and olive oil in a Vitamix or high powered food processor. Blitz em up and we’re ready to go. Drizzle our sauce over the veg once removed from the oven.
Fast, Fiery Hummus
Get yourself a batch of my hummus prepared and we’ve truly got a Mediterranean feast. You can find the recipe here.
Best served outdoors, in good company, with a cold cocktail in hand.