WARM MOROCCAN STYLE SALAD
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 Recipe #120175, Moroccan Lamb With Tomato & Couscous Recipe #125639 or Moroccan-Style Chicken Recipe #138262, or with any grilled or BBQd meats.
Provided by bluemoon downunder
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
- Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
- Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
- Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
- Serve immediately.
- Notes: Moroccan spice mix is available in the herb and spice section at the super market.
Nutrition Facts : Calories 229.3, Fat 6.8, SaturatedFat 2, Cholesterol 8, Sodium 275.8, Carbohydrate 36.9, Fiber 9.1, Sugar 11.7, Protein 8.5
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