Mozzarella and Mediterranean Vegetable Salad

Pan-fry aubergine and peppers, combine with mozzarella and fresh herbs, then toss with a zesty lemon and olive oil dressing.

Vegetarian Healthy Quick Mediterranean Salad

Estimated Nutrition

Calories

615.2

kcal / serving

615.2 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

54.4g

per serving

54.4 g total

Protein

20.8g

per serving

20.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Optional drizzling

Dairy

100

Mozzarella

Mini balls

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

handful

Basil

Fresh leaves, chopped

handful

Parsley

Fresh leaves, chopped

OilsFats

Olive Oil

For frying

Olive Oil

For dressing

Vegetables

0.5

piece

Aubergine

Cut into slices lengthways

0.5

piece

Romero Pepper

Cut into slices lengthways

Method

Allow the cooked vegetables to cool slightly.

Combine the mozzarella, chopped basil, and chopped parsley in a bowl.

Heat 15ml of olive oil in a frying pan over medium heat.

Fry the aubergine and pepper slices until they are soft and golden.

Mix the fried vegetables into the cheese and herb mixture.

Whisk 15ml of olive oil and lemon juice together in a separate bowl to make the dressing.

Pour the dressing over the salad and drizzle with balsamic vinegar if desired.