Moroccan Vegetable Salad Recipes

Steps:

• 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
• 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
• 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

Steps:

• Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
• Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

Steps:

• DRESSING:.
• Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
• SALAD:.
• The day before you wish to serve.
• Place all the vegetables, except for the lettuce, in a large bowl.
• Toss with enough dressing to coat well.
• Cover and refrigerate.
• Serve on a bed of greens,along with Couscous and warm grilled pita bread.
• Pass more dressing if any left over.