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Roast Mediterranean Vegetable Salad Recipe

Food | 9th May 2018

Ingredients (serves 4):

  • 1 Aubergine
  • 1 Courgette
  • 3 Mixed Peppers
  • 2 Cloves of Garlic
  • 30ml Extra Virgin Olive Oil
  • 20 Cherry Tomatoes
  • 20g Fresh Basil Leaves
  • 30ml Beetroot and Thyme Dressing
  • 200g Baby Mixed Leaves
  • 100ml Natural Yoghurt
  • 1 Lemon Juiced
  • 10g Finely Chopped Mint
  • 16 Falafel Balls

Putting It Altogether:
Cut the peppers, the courgette and the aubergine into medium size chunks.
In a bowl toss the veg with the thyme, the crushed garlic and a little extra virgin olive oil.
Season with salt and pepper.
Place the diced vegetables in a roasting tray and cook in preheated oven at 180◦C for 15 minutes until golden brown.
Leave to cool down.

Yoghurt Sauce
In a small bowl, mix the yogurt with the finely chopped mint and the lemon juice.
Season with salt and pepper.

Place the cold roasted veg in a large bowl, add in the cherry tomatoes cut in halves and the basil leaves roughly chopped.
Season with the beetroot and thyme dressing.
Add in the leaves and toss very gently.

Serve with 4 falafels, and drizzle the yogurt sauce over and around.

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