Ras el hanout chopped salad recipe
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- Serves 4
- 10 mins to prepare
- 111 calories / serving
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)
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Shop ingredientsEach serving contains
- Energy
- 460kJ 111.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.3gProtein 1.9gFibre 2.1g
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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
