Mediterranean Cabbage & Carrot Salad

 

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.