filling salad

This filling roasted Mediterranean vegetable and sardine salad comes with juicy tomatoes golden sourdough croutons for a lovely lunch option. Add more healthy recipes to your lunchtime rota, with our warm salad recipe collection.

Mediterranean vegetable and sardine salad

aubergine,

courgette,

red onion,

garlic cloves, bashed

oregano

Grated zest and juice 1 lemon

olive oil

cherry tomatoes

sourdough (or rustic) bread, cut into chunks

basil leaves

sardines

Heat the oven to 180ºC/gas 6. Put the aubergine, courgette, red onion and garlic in a roasting tin, then add the oregano, lemon zest and some black pepper. Drizzle over 1½ tbsp of the olive oil, then roast for 30 minutes. Remove the tin, toss everything together, then add the tomatoes and roast for 10 minutes more.

On a separate oven tray, toss the sourdough with the rest of the oil, then bake for 10 minutes or until golden and crisp.

Add the lemon juice and basil to the roasted veg, then divide between 2 bowls along with the croutons and sardines. Serve warm or at room temperature

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting – perfect for picnics

Chicken shawarma salad

garlic cloves, crushed

lemon, juiced

tsp cumin

tsp coriander

tsp smoked paprika

cinnamon

½ tsp chilli powder

tbsp natural yogurt

chicken breasts, bashed

pittas

tbsp tahini

natural yogurt

cumin seeds

½ red cabbage (about 500 grams), finely shredded

red onions,

cucumber, peeled, halved, deseeded and sliced

cherry tomatoes, halved

Little Gem lettuce, chopped

Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.

To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.

Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.

Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

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Chicken shawarma salad

Top 2 filling salad recipes from across the web

The most viewed filling salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean vegetable and sardine...

Chicken shawarma salad

The most viewed filling salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine