Preparation method

❶First, make the labneh. Put a strainer in a large bowl, and place a clean tea towel or cheesecloth in it. First, rinse the cloth thoroughly so that there is no residual detergent. Pour the yogurt onto this and fold the tips of the tea towel back in. Leave overnight in the refrigerator. The next day, mix with the olive oil and salt and finish with the za'atar.
❷Mix the red onion with a good pinch of salt. Stir well and let stand.
❸ Prepare the bulgur according to the instructions on the package. Set aside and allow to cool. Mix the bulgur with the rest of the ingredients for the tabouleh. Taste and season with salt and pepper, adding more sumac and lemon juice to taste.
❹ Prepare the Mini breaded Onion Rings 1,5-2 minutes in the deep-fryer at 175 °C, 8-10 minutes at 180 °C in the airfryer or 10-15 minutes in the oven at 200 °C. Prepare the Giant Beer Battered Onion Rings 2-3 minutes in the deep-fryer at 175 °C, 10-12 minutes in the airfryer at 180 °C, or 12-15 minutes in the oven at 200 °C.
❺ Set up the bowl. Place all the dips and toppings in cute trays on a serving platter, and top with the Onion Rings. Serve with the flatbreads and enjoy!

Taste the delicious combination of our Mini Breaded Onion Rings and crispy Giant Beer Battered Onion Rings, served with creamy labneh, elegant za'atar and a selection of delights such as Kalamata olives, red onion, fresh tabbouleh, sumac and crispy flatbread. Add a few dips for an extra dimension of flavor and texture, perfect for a Middle Eastern flavor experience that makes every bite a proper feast.

Ingredients
Serves 4

- 10 Mini Breaded Onion Rings

- 10 Giant Beer Battered Onion Rings

- 1 package (240g) Kalamata olives

- 1 red onion, in thin half rings

- 4 flatbreads, to serve

- salt and pepper

For the labneh

- 500g Greek yoghurt

- 2 tbsp extra virgin olive oil

- 1 tsp za'atar

- ¼ tsp salt

For the tabouleh

- 125g fine bulgur

- ½ cucumber, chopped

- 2 tomatoes, pulp removed and chopped

- 20g parsley, chopped

- 10g mint, chopped - 3 tbsp extra virgin olive oil

- 1 lemon, the juice

- ½ tsp sumac

Ingredients
Serves 4

- 16 Goat Cheese Bites

- 8 little wraps

- 125g raspberries

- 50g corn salad

- 15g mint, coarsely chopped

- 15g basil, coarsely chopped

- ½ cucumber, in quarters and thinly sliced

- 125g radishes, thinly sliced

- 1 tsp vinegar

- sunflower oil

- salt and pepper

For the French vinaigrette

- 4 tbsp extra virgin olive oil

- ½ lemon, the juice

- 2 tsp Dijon mustard

- 2 tsp honey

- 1 tsp dried thyme

- salt and pepper

Preparation method
❶ Mix the radishes with a pinch of salt and a teaspoon of vinegar, stir well and set aside.
❷ Heat a skillet over medium-high heat with sunflower oil, use a brush to spread it out. Lightly cook the wraps on each side until golden brown. Set aside under a tea towel and repeat until the wraps are finished.
❸ Make the French vinaigrette by mixing all the ingredients in a bowl. Stir well with a whisk until an emulsion forms. Taste and season with salt and pepper.
❹ Prepare the Goat Cheese Bites in 2,5-3 minutes in the deep fryer at 175°C, in a preheated oven at 180°C for 8-10 minutes or in a preheated airfryer at 180°C in 5-6 minutes.
❺ Mix the corn salad, mint, basil, and cucumber in a bowl with the French vinaigrette.
❻ Fill the wraps with the salad, and finish with the raspberries and Goat Cheese Bites.

Try these flavorful refreshing wraps with Goat Cheese Bites. Fill small wraps with raspberries, mint, basil, cucumber and radish. For a perfect finish, add our Goat Cheese Bites, with a delicious French vinaigrette. Add your favorite toppings for an exciting twist!

Preparation method
❶ Start by making the parsley dressing. To do this, mix the yogurt, parsley, chives and lemon juice in a bowl. Taste and season with salt and pepper.
❷ Then cut the peppers into pieces. Grease a grill pan and grill the peppers over medium-high heat along with the corn.
❸ Prepare the Cream Cheese Jalapeños in the deep fryer at 175°C for 3 minutes or in the preheated oven at 225°C for 9-10 minutes.
❹ Heat the taco shells by placing them in the preheated oven at 200 °C for 5-10 minutes.

❺ Spread over each taco a spoonful of parsley dressing, some romaine lettuce, some grilled bell pepper pieces, a spoonful of grilled corn and some Cream Cheese Jalapeños.

Ingredients
Serves 4

- 18 Cream Cheese Jalapeños

- 12 taco shells

- 2 red onions, in half rings

- 1 head of baby romaine lettuce, coarsely chopped

- 2 yellow bell peppers, in pieces

- 150g grilled corn

- salt and pepper

For the parsley dressing

- 150g Greek yoghurt

- 10g parsley, chopped

- 5g chives, chopped

- 1 tl lime juice

Make these surprising and fun Mexican tacos, filled with creamy Cream Cheese Jalapeños! Fill the crunchy tacos with a delicious mix of ingredients – grilled corn for a sweet crunch, yellow peppers for a fresh bite and a refreshing parsley dressing for the finishing touch.

Preparation method
❶ Cut and press all ingredients for the green salsa as directed and mix in a bowl. Taste and season with salt and pepper.
❷Heat a grilling pan over medium-high heat. Coat the pineapple with a thin layer of sunflower oil and a pinch of salt. Grill the pineapple for 4-5 minutes per side until grill marks appear.
❸ Prepare the Chili Cheese Nuggets in the deep fryer at 175 °C for 2.5-3 minutes, or in a preheated oven at 225 °C for 8-10 minutes or in a preheated airfryer at 180 °C for 4 minutes.

❹ Preheat the oven to 200 degrees.
❺ Put the Chili Cheese Nuggets in a baking dish spread the grated cheese, pineapple and black olives on top. Put the Chili Cheese Nuggets in the oven for 8-10 minutes until the cheese is melted.

❻ Garnish the Chili Cheese Nuggets with the spring onion, radish, red onion, jalapeño and green salsa. Serve with a lime wedge.

Ingredients
Serves 4-6

- 20 Chili Cheese Nuggets
- ½ pineapple, in quarter slices

- 100g radish, in thin slices

- 100g grated cheese

- 50g black olives, in slices

- 3 stalks of spring onion

- 1 red onion, in thin half rings

- ½ jalapeño, in thin rings

- sunflower oil

For the green salsa

- 1 onion, chopped

- 1 jalapeño, chopped

- 1 lime, the juice

- 2 cloves of garlic, pressed

- 25g cilantro, chopped

- 3 tbsp olive oil

- 1 tsp ground cumin seed

- salt and pepper

*Don't like spicy? Remove the seeds.

Discover these loaded Chili Cheese Nuggets with an exciting mix of grilled pineapple, black olives, green salsa, radishes, spring onion and grated cheese. This combination creates a delicious and colourful explosion that you won't want to miss!

Preparation method
❶ Start by making the minty mushy peas. Boil the green peas for 3-5 minutes in water with a pinch of salt. Rinse with cold water and place in a bowl. Add the rest of the ingredients and use a fork to mash the peas. Taste and season with salt and pepper.
❷ Mix all the ingredients for the tartar sauce. Taste and further season with salt, pepper and lemon juice.
❸ Prepare the Natural Battered Onion Rings in the deep fryer in about 1,5-2 minutes at 175°C, 15-20 minutes in a preheated oven at 225°C or 6 minutes in a preheated airfryer at 180°C.
❹ Place the Onion Rings in a bowl and immediately add the vinegar and salt. Mix well. Serve the Onion Rings immediately with the UK style dips and finish them off with a slice of lemon for some extra kick.

Ingredients
Serves 4

- 24 Natural Battered Onion Rings

- 2 tbsp natural vinegar

- ½ tsp salt

For the minty mushy peas

- 300g frozen green peas

- 10g mint, chopped

- 2 tbsp olive oil

- ¼ tsp garlic granules

- ½ lemon, the juice

For the tartar sauce

- 125g (vegetable) mayonnaise

- 25g cornichons, chopped

- 1 tbsp capers, chopped

- 5g curly parsley, chopped

- ½ lemon, the juice

- salt and pepper

Try these Natural Battered Onion Rings, perfectly seasoned with Salt & Vinegar. Add a touch of British flair by serving them with minty peas, a mix of peas, garlic, fresh mint and olive oil, and a delicious tartar sauce. An unforgettable taste experience!