Perfect for summer, this refreshing salad is fulfilling, flavourful, and fun to make, Chef. Oregano-spiced roasted beetroot, crispy kidney beans, briny olives, creamy feta, greens, cucumber & tomatoes are tossed together and garnished with toasted cashews to give it that extra ‘Opa’!
Mouthwatering Mediterranean Salad
Mouthwatering Mediterranean Salad
with olives & toasted cashew nuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beetroot
- Cashew Nuts
- Cucumber
- Danish-style Feta
- Dansih-style Feta
- Dried Oregano
- Green Leaves
- Kidney Beans
- Lemon Juice
- Mixed Olives
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the Cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the Cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the Cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROASTED BEANS
When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
GREEK SALAD
Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the Cucumber half-moons, the halved baby tomatoes, and the piquanté peppers.
DINNER TIME
Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy!
Frequently Asked Questions
What is the preparation time for Mouthwatering Mediterranean Salad?
The preparation time for Mouthwatering Mediterranean Salad with olives & toasted cashew nuts is between 30 and 45 minutes.
What is the total time required to make Mouthwatering Mediterranean Salad with olives & toasted cashew nuts?
The total time required to make Mouthwatering Mediterranean Salad with olives & toasted cashew nuts is between 45 and 60 minutes.
How many servings does Mouthwatering Mediterranean Salad provide?
4 servings
What are the main ingredients in Mouthwatering Mediterranean Salad?
Baby Tomatoes, Beetroot, Cashew Nuts, Cucumber, Danish-style Feta, Dansih-style Feta, Dried Oregano, Green Leaves, Kidney Beans, Lemon Juice, Mixed Olives, Piquanté Peppers
What is the nutritional information of Mouthwatering Mediterranean Salad?
Calories: 432, Carbs: 35 grams, Fat: grams, Protein: 17.1 grams, Sugar: 9.7 grams, Salt: 1085 grams
How do I prepare Mouthwatering Mediterranean Salad?
CAN’T BEET THIS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the oregano, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). GOLDEN CASHEWS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GREEK SALAD: Drain and roughly chop the mixed olives. In a salad bowl, combine the lemon juice, a drizzle of olive oil, and a sweetener. Toss through the rinsed green leaves, the chopped mixed olives, the cucumber half-moons, the halved baby tomatoes, and the piquanté peppers. DINNER TIME: Plate up the roasted beets & beans and top with the loaded salad. Crumble over the feta and garnish with the toasted nuts. Enjoy! ROASTED BEANS: When the roast has 15 minutes remaining, spread the kidney beans on the roasting tray, coat in oil, and season. Roast until golden and crispy, 10-15 minutes.
What should be prepared from my kitchen to make Mouthwatering Mediterranean Salad?
Baby Tomatoes, Beetroot, Cashew Nuts, Cucumber, Danish-style Feta, Dansih-style Feta, Dried Oregano, Green Leaves, Kidney Beans, Lemon Juice, Mixed Olives, Piquanté Peppers
How many calories does Mouthwatering Mediterranean Salad have?
432 calories
How much fat content does Mouthwatering Mediterranean Salad have?
grams
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