Lunch · 20 min · mediterranean

Stuffed Grape Leaves Mezze Plate

This is the kind of Mediterranean lunch you’ll make on repeat — stuffed grape leaves and cooked rice, 20 minutes, big payoff. It is weeknight cooking that still hits your targets — 14 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 8 Stuffed grape leaves
• 3/4 cup Cooked rice
• 1 tbsp Pine nuts
• 1 tbsp Currants
• 1/3 cup Tzatziki
• 1 cup Greek salad

Steps

1. If the grape leaves are packed in brine, rinse them well and pat dry.
2. Warm them gently in a covered skillet over low heat for 5 minutes — this softens them.
3. Toss the warm cooked rice with the pine nuts and currants.
4. Chop the components of the Greek salad: tomato, cucumber, olives, and a little feta.
5. Arrange the grape leaves, rice, and salad on a large plate.
6. Add a generous dollop of tzatziki on the side.
7. Drizzle everything with your best olive oil and serve.

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