Moroccan Desert Salad Food

MOROCCAN DESERT SALAD

Steps:

• Put all the salad ingredients in a bowl.
• Mix and leave to sit while you prepare the fried vegetables.
• Beat the eggs in a small bowl and season with a bit of salt and pepper.
• Heat the oil in a 9-10" frying pan.
• I prefer a non-stick pan.
• When the oil is very hot, but not quite smoking, start dipping the eggplant into the egg and then putting it directly into the frying pan.
• Work quickly until the pan is filled.
• By the time you've covered the surface of the pan, it will likely be time to start flipping the eggplant.
• Cook until they are golden on both sides, 1-2 minutes.
• Remove the eggplant to a sheet of paper towel.
• Cover and keep warm.
• Continue frying the eggplant in batches, then cook the zucchini using the same method.
• Heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad.
• Serve immediately.

MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
• Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.