Middle Eastern Salad of Dreams

Middle Eastern Salad of Dreams

Spiced beetroot & carrot, soft cheese, pickled onions, roasted garlic & herb yoghurt dressing. 

  • Preheat your oven to 200°C. Cut the carrots into batons and beetroot into wedges. Place onto a roasting tray drizzle with oil and season with salt, pepper and any spices you desire (we like ground coriander, cumin, cayenne and cinnamon). 

  • With a whole bulb of garlic, peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 0.5cm off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle 1 to 2 teaspoons olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in tin foil, place on the same tray as the carrots & beetroot and roast in the oven for 30-40 minutes until the veggies are cooked through but still have  a bit of bite. 

  • To make your pickled onions: In a bowl combine 1 cup of water, ⅓ cup of vinegar of choice, 2 table spoon of sugar and a pinch of salt and stir until the sugar has dissolved. Finely slice some onion, submerge in the liquid and set aside to pickle. 

  • Once the garlic is roasted. Squeeze out the roasted garlic into a jar (Careful it will be hot). In a bowl place a cup  of yoghurt or vegan yoghurt, add in finely chopped herbs (we like coriander, parsley or mint)  and as much of the squeezed roasted garlic as you like. Taste to test and add in a squeeze of lemon and season to taste. With the remaining roasted garlic in the jar,  cover with a layer of oil and a lid and set aside for another day. 

  • Plate up your roasted carrot & beetroot onto a serving platter and drizzle over the garlic/herb yoghurt. Add some dollops of soft cheese (ricotta or vegan chevin will work well). Finish with the drained pickled red onions,  fresh herbs and some toasted nut & seed mix. Delicious! 

Extra Protein Ideas: 

  • Beef mince koftas for the meat lovers: 

Finely dice some onion and fresh herb of choice (we like thyme or rosemary). In a bowl combine the beef mince with the onion and herbs and season well with salt & pepper. Roll into small fat sausage shapes and then place into the fridge to chill for 20-30 mins. Place a pan over a medium/high heat with a generous drizzle of oil, when hot fry the koftas turning occasionally, for 6-7 minutes, until crisp and cooked through. Remove and rest on some paper towel. Place on top of the salad. 

  • Beef bavette or thin flank for the meat lovers: Pat the beef steak dry, coat in some oil and season well with salt and pepper. Place a pan over high heat, and when super hot, fry the steak for 2-3 minutes per side until golden and cooked to your preference. We recommend cooking it under rather than over. Let it rest outside of the pan for 5 minutes before slicing against the grain.  

  • Honey and chilli roasted aubergine for the veggie lovers: 

Cut the aubergine into bite sized pieces. In a bowl mix 2 tablespoons of olive oil, 2 tablespoons of honey or maple, 2 teaspoon of of chilli based sauce (we like Harissa), 1 teaspoon of ground cumin, ½ teaspoon of salt. Place the aubergine onto a baking tray and coat in the sauce. Roast for 15-20mins until golden. Place on top of the salad. 


Roasted garlic in our opinion tastes better than raw garlic, as it has a sweet flavour. This comes from the fact that it gets slightly caramelized as it roasts in the oven.