Mediterranean Cabbage & Carrot Salad
Ingredients
2 cups shredded cabbage
1 carrot, julienned or shredded
½ red onion, thinly sliced
1 cucumber, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard (or tahini for a Mediterranean twist)
1 tsp honey
Salt & black pepper, to taste
Fresh parsley, chopped
Instructions
In a large bowl, combine cabbage, carrot, onion, and cucumber.
In a small bowl, whisk olive oil, lemon juice, mustard/tahini, honey, salt, and pepper.
Pour over the vegetables, toss well, and garnish with parsley.
Crisp, refreshing, and pairs beautifully with baked dishes!
Mediterranean Veggie & Feta Bake (similar to frittata)
Ingredients
6 eggs
½ cup Greek yogurt (or milk)
1 zucchini, diced
1 bell pepper (yellow or red), diced
1 cup roasted butternut squash or pumpkin, cubed
½ cup feta cheese, crumbled
1 tsp dried oregano
1 tsp thyme
2 tbsp olive oil
Salt & pepper, to taste
Instructions
Preheat oven to 180°C (350°F). Grease or line a baking dish.
In a skillet, sauté zucchini and bell pepper in olive oil until softened.
In a bowl, whisk eggs, Greek yogurt, oregano, thyme, salt, and pepper.
Stir in roasted squash/pumpkin, sautéed veggies, and feta.
Pour into the baking dish and bake 30–35 minutes, until golden and set.
Cool slightly before slicing into squares.
Serving Ideas
Serve the salad + veggie bake together as a light Mediterranean lunch.
Pair with warm pita bread or hummus.
Add a side of tzatziki for dipping.
