Moroccan Salad

moroccan salad.jpg

Time to feeding 30 minutes

Feeds four wildelings

This high protein salad can last one wildeling for days and makes a perfect bring-to-work lunch dish. 

When I first switched to a plant based diet I discovered dates, which really make this dish. They last such a long time and I always have a stash of medjool dates in a glass jar in my cupboard to use in dishes and snack on. 


Method

Ingredients

  • Roasted cauliflower
    • Break apart cauliflower into florets
    • Coat florets in EVOO and spices and mix well with hands
    • Lay on baking tray and roast in oven at 150 °C for 25 minutes
    • Leave to cool when ready
  • Dressing
    • Place all ingredients in a glass jar and shake hard until all mixed
  • Combine spinach, red onion, cucumber, carrot and dates in a large mixing bowl
  • Drizzle dressing over salad, mix and serve
  • Finish with coriander sprinked on top
  • 1 can chickpeas
  • 1 medium red onion finely chopped
  • 3 large handfuls spinach roughly chopped
  • 6 pitted dates finely chopped
    • Medjool dates are the best
  • 1/2 cucumber, de-seeded and finely diced
  • 2 medium carrots finely diced
  • 3 tablespoons finely chopped fresh coriander
  • 1 head cauliflower roasted
    • drizzle EVOO
    • 1/2 teaspoon paprika
    • 1/2 teaspoon cumin
    • pinch of sea salt
  • Dressing
    • 4 tablespoons EVOO
    • juice from half lemon
    • Pinch of sea salt
    • 1 clove garlic minced

 


Wilde tips

  • Sprinkle with pomegranate seeds
  • Top with Hummus
  • Add toasted pitta bread
  • Have one portion at a time, this stores really well in the fridge and can be consumed over 2-3 days