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Nutrition Facts
Serving Size 1 (336g) Recipe makes 4 servings The following items or measurements are not included below: frozen peas carrots and cauliflower mixed spice
Calories 229
Calories from Fat 60		(26%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 275mg		11%
Potassium 734mg		20%
Total Carbohydrate 36.9g		12%
	Dietary Fiber 9.1g	36%
	Sugars 11.7g
Protein 8.5g		16%
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Warm Moroccan Style Salad

Recipe #169231 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
May 23, 2006

A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Moroccan Chicken With Preserved Lemons and Couscous, Moroccan Lamb With Tomato & Couscous Moroccan Lamb With Tomato & Couscous or Moroccan-Style Chicken Moroccan-Style Chicken, or with any grilled or BBQd meats.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon oil
4 garlic cloves, crushed
1 onion, sliced
500 g frozen peas carrots and cauliflower
1 small eggplant, cubed
300 g chickpeas, drained
1/2 teaspoon mild moroccan mixed spice
3 cups baby spinach leaves

Dressing

1 cup natural yoghurt or Greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon honey
1 teaspoon ground cumin

Directions

1
Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
2
Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
3
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
4
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
5
Serve immediately.
6
Notes: Moroccan spice mix is available in the herb and spice section at the super market.

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Featured Reviews for This Recipe

From: *Parsley*

On Aug 13, 2008

Outstanding salad! The veggie combination was delicious and colorful! They were cooked just enough to be a bit tender but still have some crunch. I used garam masala for the spice mix. In addition to the mint, I put a little cilantro in the dressing. I'll make this again for sure. Thanx for posting!

1 person found this review helpful

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From: Chef Kate

On Jun 6, 2006

I loved the combination of warm vegetables, raw spinach just wilted from contact with the other vegetables, the spice and the slightly sweet yogurt dressing. Great salad, Mordreth!

1 person found this review helpful

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From: Chef #355951

On Mar 1, 2009

My daughter made this for the family--delicious. We didn't use eggplant, but added edamame. We loved the dressing on it. She served it with left over Hoisin Chicken Balls by The Flying Chef with Morroccan Spice Cookies by melbalou. It was a perfect dinner with Moroccan green tea with mint. We also had to use garam masala for the mixed spice.

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From: Cosmic Chef

On Feb 23, 2009

top salad bit unconventional but great.Don't use frozen veges!

1 person found this review helpful

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