Mediterranean Veggie Salad

Name: Thermomix recipe: Mediterranean Veggie Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 eggplant, sliced into thin slices; 1 zuchinni, sliced into thicker slices; 1 capsicum/bell pepper red, quartered and deseeded; 1 capsicum/bell pepper yellow, quartered and deseeded; 1 capsicum/bell pepper green, quartered and deseeded; 30 Grams Extra Virgin Olive Oil (EVOO) or as needed; pink salt flakes to taste; 200 Grams salad greens of choice; 1-2 avocadoes, sliced; 1 Punnet grape tomatoes, halved; A few fresh herbs of choice; 100 Grams feta, crumbled; 80 Grams honey; 2 Teaspoons Dijon Mustard; 80 Grams apple cider vinegar; 2 Pinches pink salt flakes or to taste; black pepper freshly cracked to taste; 100 Grams Extra Virgin Olive Oil (EVOO)

Make on Fresco

Serves 6 Prep Time 10 minutes Cook Time 30 minutes Rated: Print

This salad is so simple and can be changed up to use any seasonal veggies of choice really. Think pumpkin, think asparagus, think roasted tomatoes, think different salad greens like kale or even add nuts and seeds as a topping instead of the feta. Really tasty, no dressing really required unless you want to, as the vegetables impart their own juice in the roasting process. This also can easily be made well in advance, just keep each roasted vegetable separate from the others in sealed containers in the fridge, assemble, dress, and eat. (One should always be dressed to eat in my opinion, but there you go!)

Hope you enjoy!

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Need

The Salad
1 eggplant, sliced into thin slices
1 zuchinni, sliced into thicker slices
1 capsicum/bell pepper red, quartered and deseeded
1 capsicum/bell pepper yellow, quartered and deseeded
1 capsicum/bell pepper green, quartered and deseeded
30 Grams Extra Virgin Olive Oil (EVOO) or as needed BUY
pink salt flakes to taste BUY
200 Grams salad greens of choice
1-2 avocadoes, sliced
1 Punnet grape tomatoes, halved
A few fresh herbs of choice
100 Grams feta, crumbled
The Dressing
80 Grams honey
2 Teaspoons Dijon Mustard
80 Grams apple cider vinegar
2 Pinches pink salt flakes or to taste BUY
black pepper freshly cracked to taste
100 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Prepare veggies and salt the eggplant and zucchini, and leave to rest. Rinse and pat dry before continuing.
2: Preheat oven to 180°C and line a large flat baking tray with paper.
3: Arrange vegetables on the paper and drizzle generously with olive oil and sprinkle with salt. Roast 30 minutes or until eggplant is well cooked. Cool slightly.
4: To assemble salad, place the greens on a large flat serving dish and arrange the roasted veggies over the top.
5: Add avocadoes, tomatoes and herbs. Drizzle with dressing just prior to serving and crumble feta to garnish.
6: Make the Dressing; Place honey, mustard and vinegar into Thermomix bowl and cook 3 min/100ºC/speed 2-3/MC off.
7: Add seasoning, oil and mix 10 sec/speed 4 until blended.
8

Served with

Honey Mustard Dressing

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!