Mediterranean Veggie Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 50mins
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- Serves
- 6
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- Calories
- 448
Delicious as a vegetarian main, or a great accompaniment to grilled meat or fish. Whip up the dressing and you are done.
Inspired by: https://tenina.com/recipes/mediterranean-veggie-saladrecipe updated 21 Dec 2021
Ingredients
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- Aubergine
- 1
-
- Courgette
- 1
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- Red bell pepper
- 1
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- Yellow bell pepper
- 1
-
- Green bell pepper
- 1
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- Avocado
- 2
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- Grape tomato
- 325 g
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- Black pepper
- as needed
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- Feta cheese
- 100 g
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- Pink himalayan salt flakes
- as needed
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- Extra virgin olive oil
- 130 g
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- Mixed green salad
- 200 g
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- Fresh herbs
- as needed
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- Honey
- 80 g
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- Dijon mustard
- 2 teaspoons
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- Apple cider vinegar
- 80 g
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- Pink himalayan salt flakes
- 2 pinches
Tools
-
Oven
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Parchment paper
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Paper towels
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TM5
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Cutting board
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Tm5 bowl
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Serving plate
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Baking sheet - 18 x 13"
Step preview
- Prepare veggies and salt the eggplant and zucchini, and leave to rest
- Rinse and pat dry before continuing
- Pre-heat oven - 180°C
- Line a clean baking sheet with parchment paper
- Arrange vegetables on the paper and drizzle generously with olive oil and sprinkle with salt
- Roast until cooked through - 30 min, 180°C
- Cool slightly
- Salad Dressing:
- Add honey, dijon mustard and apple cider vinegar to the TM5 bowl
- Cook - approx 3 min, 100°C, speed 3
- Then add pink Himalayan salt flakes, black pepper and extra virgin olive oil to the dressing
- Mix until blended - approx 10 sec, speed 4
- To assemble salad, place the greens on a large flat serving dish and arrange the roasted veggies over the top
- Add avocado, grape tomato and fresh herbs to the serving plate
- Drizzle with dressing just prior to serving and crumble feta to garnish