Mezze (264 calories)

A summer evening as perfect as today deserves the perfect pub garden and a glass of Pimms. If you’re fasting on a glorious summer evening, it can all start to seem a bit miserable. (Yes, I was sulking.) That is until I got all excited by this week’s summer mezze – in less than 300 calories. Winning.

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The beauty of this is you can mix and match your favourite vegetables to make this the perfect mezze for you. Here’s what we did.
Recipe serves two. 
118g drained butter beans 
200g tinned chopped tomatoes
1/4 white onion
A few drops of tobasco sauce
10ml red wine vinegar
1 courgette
Juice of half a lemon
Salt and pepper to season
150g low fat natural yoghurt
Smoked paprika
Ground cumin 
10ml white wine vinegar 
Chopped fresh mint
Juice of half a lemon 
2 pita breads
1 clove of garlic
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To make the courgette dish, finely slice the raw courgette into thin strips using a vegetable peeler. Add chopped mint, lemon juice and pepper to season. Mix and leave to marinate in the fridge for 30 minutes.
To make the tomato and butter bean dish, put the tinned tomatoes and finely sliced onion and garlic, along with half a teaspoon of smoked paprika, red wine vinegar and a few drops of Tobasco Sauce into a saucepan. Cover and bring to a simmer. Add the butter beans and simmer for 25-30 minutes until reduced to a thick sauce. Season with salt and pepper to taste. 
To make the yoghurt dip, stir 1/4 of a teaspoon of smoked paprika and 1/4 of a teaspoon of ground cumin, along with the white wine vinegar, and a teaspoon of chopped mint into the yoghurt and leave to infuse for 20-30 minutes. Garnish with a little smoked paprika and chopped mint. 
When the three dishes are ready, toast two pita breads and serve.
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Other suggestions for the low calorie summer mezze are gladly appreciated. I have a feeling this may be a regular occurrence over the coming months so variations will be welcome.