Mezze Bowl

Gone are the days of skimping on meals and relying on iced coffee to power through the day, all in the name of being a boss babe. We've all been there — juggling deadlines and managing responsibilities, often at the expense of our well-being. The quick caffeine fix and rushed snacks might have seemed like a badge of honour, but they don't truly fuel the body or nourish the soul.

On most hurried weekdays, when minutes are stolen by meetings and deadlines, the promise of a nourishing meal can feel like a distant luxury. This dish is not merely a meal but a lifeline for those frantic weekdays that crowd the calendar. The best part? It’s incredibly easy to prep in advance. I make the hummus, salad dressing, and the pita bread either in the morning or even the night before. When lunchtime rolls around, I can just assemble everything in minutes, giving me a wholesome, satisfying meal without breaking my workflow. Plus, it's versatile enough to keep things interesting every day.

Ingredients:

For the Pita Bread:

• 1 tsp instant yeast
• 1 pinch sugar (cheeni)
• 3 cups whole wheat flour (atta)
• 2 tbsp extra virgin olive oil
• Salt to taste

For the Salad:

• ½ tsp black pepper (kali mirch)
• ½ cucumber (kheera)
• ½ beetroot (chukandar)
• 1 small onion (pyaaz)
• 4-5 cherry tomatoes (tamatar)
• 1 tsp lemon juice (nimbu ka ras)
• Salt to taste

For the Hummus:

• 1½ cups boiled chickpeas (chhole)
• ¼ cup tahini (sesame paste)
• 2-3 tbsps fresh lemon juice (nimbu ka ras)
• 2 minced garlic cloves (lehsun)
• ½ tsp paprika or cumin powder
• 2-3 tbsp olive oil (plus more for drizzling)
• Salt to taste

For the Protein

• 1 chicken breast (or your choice of protein)
• ½ tsp freshly ground black pepper (kali mirch)
• Salt to taste

Instructions:

Making the Pita Bread:

1. In a large bowl, add the sugar and instant yeast. Pour 1 cup water (or a little more as desired) and mix well with a spoon.
2. Add the flour, olive oil and salt and mix everything well. 
3. Knead the dough. I used my hands, since I am used to kneading dough to make rotis every other day, but you can use a stand mixer as well. If the dough is sticky at first, that's okay. It'll absorb the water as you knead.
4. Once the dough is soft and smooth, rub a little water over the dough and keep covered with a kitchen towel for about 1 hour. It will double in size by then.
5. Deflate the dough lightly and knead lightly once more. Break off portions from the dough, shape into balls and keep these covered for another 15 mins.
6. Roll the dough balls into a 5 inch round shape like you would roll a roti, but slightly thicker.
7. Heat a cast iron frying pan (preferably one with a thick base) on a medium-high flame, and place the pita bread on it. Cover with a lid for a minute or two. (I like to make my pita bread on the stove like I make my rotis, but an oven would work just as well).
8. Turn over and cook for another couple of minutes. You'll know your bread is done once brown spots appear on the surface. You can also cook them over the flame, like you would a roti and see it puff up. 

Making the chicken:

1. This is really upto you. You can grill, bake or pan fry the chicken however you fancy. I've grilled my chicken with salt and pepper. 

Prepping the Veggies:

1. Thinly slice the onion, dice the cucumber, beetroot into cubes and cut the tomatoes into halves.
2. Add the lemon juice, salt and pepper, and mix everything well.

Making the Hummus:

1. Make sure your chickpeas are soft and well-cooked. Soaking them overnight before boiling is advised. You can also peel the chickpeas for an extra smooth texture, but this step is optional.
2. In a blender, add the boiled chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse a few times to start blending.
3. Drizzle in the olive oil. Then, add water, one tablespoon at a time, until you reach the desired creamy consistency.
4. Taste the hummus and adjust seasoning as needed. You can add more lemon juice for tanginess, salt for seasoning, or garlic for extra flavour.
5. Drizzle with olive oil and sprinkle with paprika or cumin. Garnish with fresh parsley if desired.

Assembling the Mezze bowl:

1. Place a generous portion of the cucumber, beetroot, onion, and cherry tomato salad into one corner of the bowl. 
2. Slice the grilled chicken breast into strips or bite-sized pieces. Arrange it next to the salad in the bowl.
3. Placing a few pieces of warm pita bread on one side of your bowl or plate. You can tear them into smaller pieces or keep them whole, depending on your preference.
4. Scoop a couple of spoonfuls of creamy hummus into the bowl. You can create a small well in the centre of the hummus and drizzle it with olive oil or garnish it with paprika or fresh parsley.
5. Drizzle with olive oil and sprinkle with paprika or cumin. Garnish with fresh parsley if desired and enjoy!

More add-ins: 

• Olives
• Feta cheese
• Roasted veggies (eggplant, carrots, potatoes, zucchini or bell peppers)
• Pickled red onions or radishes
• Fresh herbs like cilantro or dill
• Quinoa
• Hard-boiled eggs
• Tzatziki, baba ganoush or labneh instead of hummus
• Grilled fish, prawns paneer or tofu instead of chicken

At first glance, preparing a mezze bowl might seem like a lot of work for a single meal, given the array of components — from pita bread and hummus to salad and protein. It can certainly appear overwhelming. However, dedicating some time to meal prep transforms this seemingly complex process into a rewarding ritual. 

Transitioning away from last-minute meals and unhealthy shortcuts, you’re stepping into a new era where meal prep isn’t just about convenience—it's a powerful statement of self-respect. This thoughtful preparation sets the stage for better health, an uplifted mood, and, ultimately, a more successful week. It’s time to embrace a more intentional approach to nourishment.