Mediterranean-style salad with raw vegetable ‘noodles’

Name: Mediterranean-style salad with raw vegetable ‘noodles’
Prep time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 6 cloves garlic; 2 large carrots; 1 large zucchini; 2 medium beetroot; 6 baby cucumber (qukes), cut into ribbons; 1 red onion, finely sliced; 200g soft fresh ricotta; 2 tsp finely grated lemon zest; 1 tbs lemon juice; 2/3 cup Sicilian green olives; Baby Greek basil leaves, to garnish; ⅓ cup avocado oil; 1 clove garlic, crushed; 1/4 cup sherry vinegar; 1 tbs Dijon mustard

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55m

mediterranean-style salad with raw vegetable ‘noodles’

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by delicious. team

delicious. team

Oct 30, 2019

This recipe is sure to become a staple, with its flavour-packed seasonal vegies and winning crunchy texture offering a fresh twist on your standard summer salad.

6 cloves garlic
2 large carrots
1 large zucchini
2 medium beetroot
6 baby cucumber (qukes), cut into ribbons
1 red onion, finely sliced
200g soft fresh ricotta
2 tsp finely grated lemon zest
1 tbs lemon juice
2/3 cup Sicilian green olives
Baby Greek basil leaves, to garnish

Dressing

⅓ cup avocado oil
1 clove garlic, crushed
1/4 cup sherry vinegar
1 tbs Dijon mustard

Method

1.

Preheat oven to 200°C/180°C fan. Wrap garlic in foil. Roast for 40 minutes or until tender.
2.

Using the Spiralizer Plus attachment on your KitchenAid Stand Mixer, push carrot, zucchini and beetroot through to form long thin spirals.
3.

Arrange the vegetable spirals, cucumber ribbons and onion on a serving platter.
4.

Whisk the ricotta, zest and juice in a bowl. Squeeze roast garlic cloves into ricotta mixture and stir to combine. Season to taste.
5.

To make the dressing, whisk oil, crushed garlic, vinegar and mustard in a bowl.
6.

Dollop ricotta mixture over vegetables on the platter. Drizzle with dressing.
7.

Top with olives. Garnish with basil, and season with freshly ground black pepper to serve.