Recipe

Dinner

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Potatoes
, boiled, sliced
Cucumbers
, thinly sliced
Red Bell Peppers
, seeded and thinly sliced
Yellow Bell Peppers
, seeded and thinly sliced
Green Bell Peppers
, seeded and thinly sliced
Black Olives
Fresh Red Chilies
, chopped
Garlic Cloves
, chopped
Green Onions
, sliced
Extra Virgin Olive Oil
White Wine Vinegar
Lemons
, juiced, to taste
Fresh Mint Leaves
, chopped
Fresh Cilantro
, chopped
Salt

Moroccan-Style Vegetable Salad

Total time: 12 min
Servings: 4
  • 2 Potatoes, boiled, sliced
  • 1 Cucumbers, thinly sliced
  • 1 Red Bell Peppers, seeded and thinly sliced
  • 1 Yellow Bell Peppers, seeded and thinly sliced
  • 1 Green Bell Peppers, seeded and thinly sliced
  • 8/3 c. Black Olives
  • 1 Fresh Red Chilies, chopped
  • 4 Garlic Cloves, chopped
  • 3 Green Onions, sliced
  • 5 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. White Wine Vinegar
  • 1 Lemons, juiced, to taste
  • 1 tbsp. Fresh Mint Leaves, chopped
  • 1 tbsp. Fresh Cilantro, chopped
  • 1/8 tsp. Salt
  • Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
  • Sprinkle the chopped fresh chilli over the salad and season with salt, if you like. (Olives tend to be very salty.)
  • Sprinkle the garlic, spring onions, olive oil, white wine vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.