Warm Vegetable Salad with Greek-Style Oil and Lemon Dressing

Warm Vegetable Salad with Greek-Style Oil and Lemon Dressing

(serves 4-6) – The word Oregano comes from the Greek, meaning ‘joy of the mountains’.

Vegetables

8 Cups fresh squash, zucchini, green beans, cauliflower florets, broccoli florets, asparagus, red capsicum, or any selection of coloured vegetables.

1/2 bunch Swiss chard or spinach or silver beet

Zest of 1 lemon

Either steam, or cook the vegetables in lightly salted water until cooked, but still firm. Drain thoroughly. Blanch silver beet in the hot water and drain well. Arrange the vegetables on a bed of blanched silver beet. Pour the mixed dressing on top of the warm vegetables. Serve immediately. 

Greek-style Oil and Lemon Dressing

1/2 cup (125ml) olive oil

1/4 cup (60ml) lemon juice

2 tbsp fresh oregano leaves, chopped

1/4 tsp asafoetida powder (optional)

1/2 tsp rock salt

1/2 tsp freshly-ground black pepper

Combine all ingredients together in a screw top jar. Shake well or combine in a bowl and whisk.

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