“A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Moroccan Chicken With Preserved Lemons and Couscous, Moroccan Lamb With Tomato & Couscous Moroccan Lamb With Tomato & Couscous or Moroccan-Style Chicken Moroccan-Style Chicken, or with any grilled or BBQd meats.”

Ingredients Nutrition


  1. Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
  2. Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
  3. Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
  4. Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
  5. Serve immediately.
  6. Notes: Moroccan spice mix is available in the herb and spice section at the super market.

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