Name: Moroccan Vegetable Salad
Yield: Serves Four
Cuisine: Moroccan
Ingredients: 3 spring onions (scallions), sliced or 1 red onion, finely chopped; 15–30 ml/1–2 tbsp white wine vinegar; ½–1 hot fresh chilli, chopped or 2–3 shakes of cayenne pepper; 15–30 ml/1–2 tbsp chopped fresh mint leaves; salt (optional); 1 each red, yellow and green (bell) pepper, seeded and thinly sliced; 2 cold, boiled potatoes, sliced; 300 g/11 oz/2⅔ cups pitted olives; 1 large cucumber, thinly sliced; 15–30 ml/1–2 tbsp chopped fresh coriander (cilantro) leaves; 3–5 garlic cloves, chopped; 60–90 ml/4–6 tbsp extra virgin olive oil; juice of ½ lemon, or to taste

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Israeli Jews of Moroccan descent are particularly good at combining the distinctive flavours of their lands with the salads so beloved in Israel.

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red,

Method

Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
Sprinkle the chopped fresh chilli or cayenne pepper over the salad and season with salt, if you like. (Olives tend to be very salty

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Ingredients

Method

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