Moroccan Style Salad Recipes

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WARM MOROCCAN STYLE SALAD



Warm Moroccan Style Salad image

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

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

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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