Real Entrepreneur Mums March/ April 2018 | Page 11

Nutrition (per serving):
66 calories, 2.9g protein,
10.1g net carbohydrates,
3.2g fiber, <1g total fat.
Grilled Mediterranean vegetable salad
(GF, V)
This salad is the epitome of eating the rainbow. Not only is this dish delicious but its loaded with a wide
variety of nutrients that will make you feel great from the inside-out. There’s a reason why Mediterranean
food is so popular – delicious and nourishing! Serves 4.
INGREDIENTS
400
grams zucchini, cut into 3 mm slices, with a mandolin if you have one
1
capsicum, cut into strips (200 g)
1
onion, cut into 12 wedges (100 g)
2
stalks celery, roughly chopped into 2 cm pieces
200
grams tomatoes, cut into wedges
120
grams artichokes, quartered (1/2 of a 400g can, drained)
2
Tbsp oregano, parsley and basil leaves
1
pinch sugar
1
Tbsp balsamic vinegar

salt to taste

pepper to taste
Rocket or spinach leaves
METHOD
1
Spray a large frypan with olive oil. Over high heat, fry zucchini. Deglaze with a splash of balsamic
vinegar. Transfer to a serving dish.
2 Add onion, capsicum and celery to fry pan and cook for a few minutes until slightly softened,
tossing regularly to avoid the vegetables from sticking. Add, tomatoes, sprinkle with sugar, salt,
pepper and a splash of balsamic vinegar. Toss to combine. No more than 1 min then transfer to
serving dish with zucchini. Top with artichokes.
3
Immediately before serving toss all vegetables together with parsley, oregano and basil, as well as
large handful of either rocket of baby spinach leaves. Adjust seasoning.
4
Serving suggestions: To complete the Mediterranean feel, serve with grilled lamb cutlets and my
special feta crème dip (a delicious blend of reduced fat feta cheese with no fat Greek yoghurt and a
pinch of dried oregano).
TIPS
Best made immediately before serving but still pretty good for a leftover lunch.