Middle-Eastern Vegetable Salad


This is such a simple dish rich with the honest, earthy flavour of the veg, and a tangy, sharp dressing. The obligatory handful of fresh herbs over the top ties it all together for the salad you won’t be able to stop making all summer long.

This kind of salad (or even this kind of cooking vegetables) might not be the way we grew up eating salads, but it’s an incredible way of honouring the veg just as it is, and proves that not everything has to be roasted to be fun.

Absolutely best at room temperature, and fabulous for a salad that will keep for lunches for a couple of days.

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Roasted Vegetable Salad
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Course Salads
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Dressing
Course Salads
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a large pot of cold salted water, place the peeled and cubed potato and bring to a boil. Cook until potatoes are tender, about 15 - 20 minutes.
  2. In a separate large pot of cold salted water, place the washed beetroot and bring to a boil. Cook until beetroot is tender, about 30-40 minutes depending on the size of your beetroot. When it is cool, peel and dice.
  3. Blanch or steam your green beans, cauliflower and sliced zucchini (if you don't like waterlogged zucchini, it is fantastic steamed - and doesn't go soggy post-cooking either, which is perfect for this kind of room-temperature salad).
  4. Arrange neatly on a platter, sprinkle over dressing, and serve cold or at room temperature with a handful of fresh parsley and coriander over.
Dressing
  1. Place all ingredients into a screw-top jar and shake vigorously until combined. Taste for seasoning and adjust.

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