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Ras el hanout chopped salad recipe

Ras el hanout chopped salad recipe

102 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


  • 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

  • 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


  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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