Mediterranean Vegetable Salad

A filling and delicious salad that is great as a meal or as a side salad to share.

It is a balanced meal that is high in protein, healthy fats.

Allergen Free. Vegan. No gluten, dairy, egg or soy.

INGREDIENTS

  • 1 cup cooked quinoa

  • 1 capsicum

  • 1 eggplant

  • 1 red onion

  • 1/2 sweet potato

  • a handful each of parsley, mint and dill

  • 1/2 can chickpeas

  • 1/2 can brown lentils

  • 1/4 cup Phileos of Sparta Extra Virgin Olive Oil

  • 1/4 red wine vinegar

  • 1 small garlic clove

  • salt & pepper

  • optional feta

1. Cut the capsicum, eggplant, onion and sweet potato into small cubes, cover in EVOO and roast in the oven until beginning to get dark in colour. This caramelisation will add more flavour to the salad.

2. Once the veggies are roasted, allow to them cool slightly before assembling the salad.

3. In a salad bowl, add the cooked quinoa, roast veggies, strained and washed chickpeas and brown lentils.

4. Finely chop the herbs and add to the salad.

5. In a small jar, add 1/4 cup EVOO, 1/4 cup red wine vinegar, a minced garlic clove and a large pinch of salt and pepper. Shake well.

6.Pour the dressing over the salad and toss well.

7. If you are adding the feta, crumble the block over the salad and give a little mix through.

You can eat this salad warm or cold and it will store well in a container and stay fresh for 3-4 days, making it a great meal prep option for weekly lunches. High in protein, carbs and good fats. This is a family staple in our house.

RecipesLou Wilson