Warm Moroccan Style Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Moroccan Chicken With Preserved Lemons and Couscous, Moroccan Lamb With Tomato & Couscous Moroccan Lamb With Tomato & Couscous or Moroccan-Style Chicken Moroccan-Style Chicken, or with any grilled or BBQd meats. Ingredients:
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 fresh mint |
1 tablespoon honey |
1 teaspoon ground cumin |
Directions:
1. Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
2. Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
3. Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
4. Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
5. Serve immediately.
6. Notes: Moroccan spice mix is available in the herb and spice section at the super market.
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