Mediterranean vegetable salad


Prep time30 minutes
Meal categorySalad
Recipe sourceDairy Australia




4Tablespoonextra virgin olive oil
1⁄2 onion (diced)
1CloveGarlic (crushed)
1TeaspoonGinger (finely grated)
1 eggplant (diced)
1 Zucchini (diced)
1Bunchasparagus (cut into 2cm lengths)
1 red chilli (finely sliced)
1 red capsicum (diced)
100Centigrambaby spinach leaves
1⁄2 lemon (juiced)
  ground black pepper (to taste)
400Canbrown lentils (drained and rinsed)
1⁄4Cupquinoa (cooked according to packet instructions)
1⁄4Cupmixed fresh herbs (finely chopped, eg coriander, parsley and mint)
1CupGreek yoghurt


  1. Heat 1 tablespoon of the olive oil in a large fry pan over medium heat. Add the onion, garlic and ginger and sauté until soft. Add the eggplant and zucchini and sauté for a couple of minutes, then add the asparagus, chilli and capsicum. Sauté until vegetables soften but are still bright in colour.
  2. Remove vegetables from the pan and place into a large mixing bowl. Stir in spinach leaves.
  3. To make the dressing, add lemon juice, the remaining olive oil and black pepper to a small jar. Place the lid on and shake until combined.
  4. Add the lentils, cooked quinoa, herbs, dressing and half the Dukkah to the vegetables. Toss gently to combine.
  5. To serve, divide mixture over 4 plates, top with Greek yoghurt and sprinkle over the remaining Dukkah.



  • This salad is low GI, high in fibre and suitable for vegetarians!
  • The yoghurt provides calcium for bones and teeth, as well as protein for muscles.


Recipe reproduced with permission from Dairy Australia. For more great recipes visit:

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