20 February 2015

Warm Mezze Salad

I have decided that this salad is a union of great things. You have the wintery warmness of roasted vegetables with the summery vibrance of all the colours on the plate. The warm veg will slightly wilt the nutrient-packed kale and make it a delight to crunch. The earthy vegetables and falafels are off-set by the tangy pomegranate pips and the sharp lemon vinaigrette. And the goats cheese is just the bloomin' cherry on top. Healthy-food central, gluten-free, vegetarian... and still tastes deeeelicious. Shocking. I hope you make it and enjoy it!

1. Preheat the oven to 220°c.
2. Slice the courgette and aubergine into discs about 1cm thick, drizzle with oil and sprinkle with salt, pepper and oregano.
3. Cut the Red Onion and Red Pepper into slices, drizzle with oil.
4. Place the veg in the oven for around 35 minutes. Stir them about every so often so that they don't dry out!
4. Place the falafels in the oven to warm according to packet instructions.
5. While that is cooking - knock up a lemon vinaigrette. I add a teaspoon of dijon mustard, the juice of half a lemon and about 4 tablespoons of olive oil to a cup and whisk it together with the teaspoon. You can add salt and pepper to taste.
5. Plate up!


  • Watercress, Spinach and Rocket Salad, 1 bag
  • Kale, a handful on each plate
  • 1 Courgette
  • 1 Aubergine
  • 1 Red Onion
  • 1/2 Red Pepper
  • Olive Oil, a drizzle
  • Falafels, 1 pack 
  • Pomegranate Seeds (I buy the ready-to-eat kind to save from the faff of de-seeding the fruit)
  • Goats Cheese, 75g
  • Sunblush Tomatoes, 100g

  • Lemon Vinaigrette
    • Dijon Mustard, 1 teaspoon 
    • Lemon, the juice of half
    • Olive Oil, 4 tablespoons
    • Salt and Pepper, to taste

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