Marrakech Salad Recipes
MARRAKECH SALAD
I found this in a flyer from Villa & Hut which is a homewares store here in Oz, I haven't tried it yet but it sure sounds tasty!
Provided by Mandy
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180.C.
- Line a baking dish with baking paper.
- Cut pumpkin in 2cm cubes and toss with olive oil & thyme in prepared baking dish.
- Sprinkle with salt and bake for approx 20 mins until tender. Set aside to cool.
- Place green beans in a pot of salted boiling water and cook for 6 mins, remove & drain and place into iced water to prevent further cooking.
- Combine spinach, pumpkin, tomatoes, beans, onions and parsley. and top with crumbled feta cheese.
- Combine dressing ingredients and drizzle over salad just before serving.
Nutrition Facts : Calories 424.7, Fat 31.6, SaturatedFat 10.4, Cholesterol 44.5, Sodium 614.1, Carbohydrate 28.6, Fiber 7, Sugar 10.5, Protein 12.1
MOROCCAN COOKED PEPPER SALAD
A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.
Provided by HIMEESGIRL
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven broiler.
- Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
- Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g
MOROCCAN BARLEY SALAD
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
- Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.
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