INGREDIENTS

• 2 packets Simply Better Baby Beetroot, scrubbed
• 1 carton Simply Better Organic Chickpeas, drained
• 1 tsp Simply Better Organic Garlic & Herb Seasoning
• 2 tsp Simply Better Organic Spicy Pepper & Herb Seasoning
• 1 tsp Simply Better Organic Harissa Spice Seasoning
• 2 tbsp Simply Better Spanish Extra Virgin Olive Oil PDO

For the Harissa Yoghurt:

• Finely grated Rind & Juice of ½ Lemon
• 450g Simply Better Authentic Greek Yogurt
• Pinch of Simply Better Clogherhead Oriel Sea Salt
• 2 tbsp Simply Better Irish Made Harissa Sauce
• A few Fresh Mint Leaves

For the Mezze:

• 1 jar Simply Better Italian Grilled Peppers
• 1 tsp Simply Better Italian Organic Glaze with Balsamic Vinegar of Modena
• 1 jar Simply Better Italian Grilled Aubergines
• 1 packet Simply Better Greek Barrel Aged Feta
• 1 Simply Better Handmade Irish Salami with Fennel
• 1 packet Simply Better Piadina Romagnola IGP Alla Riminese

DIRECTIONS

1. Preheat the oven to 220°C (450°F/Gas Mark 7). Trim and halve or quarter the beetroot. Mix the spices together. Put the chickpeas and beetroot in a large baking tin and rub all over with the oil, sprinkle over the spice mixture and mix again. Roast for 30 minutes or until crisp around the edges. Remove from the oven and leave to cool to room temperature.
2. When ready to serve, add the lemon juice and rind to the yogurt with the salt and spread thickly on to a platter, then swirl in the harissa sauce and spoon the roasted baby beets & chickpeas on top. Tear over the mint leaves and arrange in the middle of a table.
3. Drain the peppers and cut into thin slices and put on a small plate and drizzle with the organic glaze. Drain the aubergines and arrange on a small platter, then cut the feta into cubes and scatter on top. Cut the salami into slices.
4. Heat the wraps directly over a gas flame for about 30 seconds on each side until lightly charred and then stack them up and cut into triangles. Tuck in stacks of them wherever there are gaps and finish with the slices of salami.