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Ras el hanout chopped salad recipe
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105 ratings
The wonderfully scented spice mix, ras el hanout, takes this healthy, vegan chopped salad recipe to the next level. The toasted pittas make a great accompaniment to the dish if you're having it as a meal but the salad would also work really well as a side dish to grilled meats or fish. See method
Ingredients
- ½ cucumber, cut into 2cm cubes
- 3 vine tomatoes, cut into 2 cm cubes
- ½ red onion, finely chopped
- 30g fresh flat-leaf parsley, roughly chopped
- ½ x 30g pack fresh mint, leaves picked and finely chopped
- 8 radishes, quartered
- 1 x 80g pack pomegranate seeds
- 2 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 1 tbsp ras el hanout
- pitta breads, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
460kj
111kcal
6%
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Fat
8g
12%
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Saturates
1g
6%
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Sugars
5g
6%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 6.3g
Protein 1.9g
Fibre 2.1g
Method
- Put all the chopped veg in a large bowl and toss with the pomegranate seeds, extra-virgin olive oil, lemon juice and ras el hanout; season to taste.
- Toast the pitta (if using) and serve with the chopped salad.
See more Salad recipes