Mediterranean Veggie Salad has a zesty mix of flavors that will leave your taste buds wanting more. The combination of vegetables and fruits with herbs adds up to a dynamite flavor profile. You are sure not to be disappointed when you make this healthy dish!
Mediterranean Veggie Salad
Ingredients
Ingredients
- 1 eggplant
- 0.5 butternut pumpkin
- 1 zucchini
- 3 capsicums, 1 red, 1 green, 1 yellow
- 30 g olive oil
- 250 g salad greens of choice
- 1 avocado
- 1 punnet grape or cherry tomatoes
- 1 handful fresh herbs
- 100 g feta
- 1 pinch salt to taste
- 80 g honey
- 1 tsp dijon mustard
- 80 g apple cider vinegar
- 2 pinch salt and black pepper to taste
- 100 g olive oil
Instructions
Preparation
- Prepare the vegetables by cutting them into equal-sized cubes. Salt the eggplant and zucchini and leave to rest. Rinse and pat dry before continuing.
- Preheat the oven to 180C and line a large flat baking tray with baking paper. Arrange vegetables on the paper and drizzle generously with olive oil and sprinkle with salt. Roast for 30 minutes or until eggplant is well cooked. Cool slightly.
- To assemble the salad, place salad greens on a large flat serving dish and arrange the roasted vegetables over the top.
- Add sliced avocados, tomatoes, halved, and herbs.
- To make the dressing, place 80g honey, 2 tsp dijon mustard, and 80g apple cider vinegar into the TC ProM2.0 bowl and set the temperature to 100C, for 3 minutes, speed 2 measuring cups off.
- Add salt and pepper and 100g olive oil and mix for 10 seconds, speed 4 until blended.
- Drizzle dressing over salad just prior to serving and crumbled feta to garnish.
- Tips: Great winter salad, great as a side or as a main.
Tried this recipe?Let us know how it was!
