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Salad with The Spice Collection Lebanese seasoning

Oriental salad

A delicious, hearty and healthy salad that will leave you more than satisfied. Perfect combination of ingredients for meal prep or a versatile side dish.

Ingredients (4-6 people)

For The Quinoa:

* 1/3 cup quinoa

* 2/3 cup water

* pinch of salt


For the roasted veggies:

* 2 tablespoons olive oil

* 3 beetroots diced

* 1 yellow pepper sliced into long pieces

* 1 red pepper sliced into long pieces

* 1 zucchini sliced longways then diced

* 1 red onion cut into wedges

* Salt & pepper to taste

* 4 cups spinach or arugula

* 2 tablespoons pomegranate seeds

* 1 tablespoon crushed hazelnuts

* 80 gr feta cheese


For the dressing:

* 2 tsp Lebanese blend

* 80 ml olive oil

* 3 tbsp balsamic vinegar

* 2 tbsp lemon juice

* 1 tsp honey or maple syrup


Instructions

For the Quinoa:


* Place your quinoa in a sieve and rinse under cold water for 1-2 minutes. Place quinoa, water and salt in a small saucepan and heat over medium to high heat.


* Once the quinoa is boiling, reduce heat and simmer for about 15 minutes, until the water has absorbed.



For the Roast Vegetables:

* Preheat oven to 190ºC.

* Place the beetroot in a small bowl and add a dash of olive oil, and season with salt and pepper. Place in a baking tray and bake for 45 minutes. 


* After 10 min, repeat the same step with the peppers and onion, and place in the oven.


* Repeat again with the zucchini, and place in the oven for the last 15 min. You can put the zucchini on top of the carrots and onion. 


Assemble the salad:

* Add your spinach/arugula to a large salad bowl. Top with the cooked quinoa and roasted vegetables.


* Finish up by sprinkling pomegranate seeds, feta and hazelnuts over the salad and drizzle with the vinaigrette/dressing.