VeganMoFo Day 5
This is an incredibly colourful salad that adds freshness to any hot summer day. In Israel, the classic version is eaten for breakfast! There are endless varieties around. I used what I had in my kitchen at the time.
1/3 each red, yellow and green capsicum (bell) pepper, seeded and diced
1 small carrot, peeled and diced
1 cucumber, diced
1 tomato, diced
1 spring onion (shallot), chopped finely
1 clove garlic, chopped finely
1 tbsp flat-leaf parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
4 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper
• Prepare the vegetables by finely dicing them. Place the peppers, carrot, cucumber and tomatoes in a large salad bowl.
• Chop the herbs and spring onion or shallot and add to the vegetables. Toss together to combine.
• Whisk together the olive oil, lemon juice, salt and pepper and pour over the salad.
• Toss together again and serve chilled.