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Ras el hanout chopped salad recipe

Ras el hanout chopped salad recipe

2 ratings

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
  • Vegan
  • Vegetarian

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)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    460kj
    111kcal
    6%
  • Fat

    8g 12%
  • Saturates

    1g 6%
  • Sugars

    5g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 6.3g Protein 1.9g Fibre 2.1g

Method

  1. 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. 
  2. Toast the pitta (if using) and serve with the chopped salad.

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