Mediterranean Salad

 

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I guess you could say this is a combination of a salade Nicoise and a Greek salad – featuring the punchy flavours of olives, roasted peppers and basil mixed with the fresh vibrancy of ripe cherry tomatoes and fine green beans. Ideal at any time of year, I think this salad particularly sings in early autumn when tomatoes are at their very best and the beans are still vibrant and delicate.

Mediterranean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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Serves 4 as a side dish, 2 as a main course

  • 2 peppers
  • 1 tsp olive oil
  • 1/2 tsp herbs de Provence
  • 1 cup of halved cherry tomatoes (a big handful!)
  • 1 handful French green beans, stalk end chopped off
  • 1 spring onion, finely sliced
  • 1/2 cup mixed olives
  • Small bunch of basil leaves

Mustard Dressing

  • 1 tbsp wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper
  • Pinch of sugar

– Skin the peppers, either by blistering the skin over a flame/under the grill. Or peel with a vegetable peeler, roughly slice
– Place in a baking tin, sprinkle with the oil and herbs, (plus some salt and pepper) and roast for 10-20 minutes in a hot oven until sweet and slippery. Cool.
– Whisk together the dressing ingredients and set aside
– Mix together all the salad ingredients with the dressing
– Serve on a pretty platter with some rustic bread

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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