If you are looking for a recipe that is not only healthy but bursting with flavour then look no further. This Mediterranean Salad is so yummy and makes a wonderful addition to any table of food.
Perfect for a BBQ or formal gathering, served with fish, chicken or lamb, our Mediterranean Salad shouldn’t just be kept for special occasions. Prepare the recipe & treat yourself to the yummiest of lunches, adding the pine nuts when you are ready to eat.
This recipe will last for a couple of days in the fridge, making it the perfect salad for any time of the year.
Ingredients
- 1/2 Capsicum – washed, de seeded & cut into bit sized pieces
- 1 x small Eggplant – washed, cut through the centre & then into bit sized pieces
- 1 x Zucchini – washed, cut through the centre & then into bit sized pieces
- 1/4 small Pumpkin – washed & cubed (remove skin if desired)
- 1 x large Red Onion – peeled & cut into wedges
- 2 x medium fresh Beetroot – peeled & cut into bit sized pieces
- 4 x large button Mushrooms – sliced into thick sections
- 60 grams of Baby Spinach – washed
- 60 grams of Rocket leaves – washed
- 1/4 cup of Pine Nuts
- 2 tbsp of bottled capers
- 100grams of Greek Style Fetta Cheese
- 2 x cloves of fresh garlic – peeled & diced finely
- 2 tbsp of Butter.
- 3 tbsp of Basil Pesto
- 3 tbsp of Olive Oil plus a little more for baking.
Method
- Char Grill the Capsicum, Eggplant & Zucchini until tender.
- Toss the Pumpkin, Red Onion & Beetroot in some olive oil and bake in a 180°C oven until tender. (handle the beetroot separately to alleviate staining the other vegetables)
- Saute the Mushrooms & Garlic in the butter.
- Toast the pine nuts in a dry fry pan, being careful not to burn them.
- Blend the Pesto & Olive Oil together for the dressing.
- Place the Spinach and the Rocket on a serving plate and then add all the vegetables ensuring you place them evenly over the salad.
- Crumble the Fetta Cheese over the top of the salad.
- Decorate the salad with the Capers and Pine Nuts.
- Finally dress the salad with the Pesto Dressing.
ENJOY!
