Mediterranean Veggie Salad

Make on Drop
Serves 6 Prep Time 10 minutes   Cook Time 30 minutes   Rated:    
by Tenina Holder

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

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

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