By Rachel Meiring
Mediterranean Salad
14 steps
Prep:30minCook:1h
Updated at: Sat, 02 May 2026 11:29:41 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
20
High
Nutrition per serving
Calories350.5 kcal (18%)
Total Fat9.5 g (14%)
Carbs45.3 g (17%)
Sugars12.1 g (13%)
Protein22.8 g (46%)
Sodium456.2 mg (23%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Sundried tomato sticky tofu
3 Tbspsunflower oil
2 tspItalian herbs mix
4 clovesgarlic
5sundried tomatoes
large
1 tsppaprika
pepper
1 Tbspsoy sauce
1 ½ tspGarlic powder
1 ½ tspOnion powder
0.5 sachetTomato paste
2 Tbspcornstarch
0.5 blockstofu
Sticky rib TVP
Grains/Legumes
Whole ingredients
Potatoes
Aubergine
Instructions
Sundried tomato sticky tofu
Step 1
1) Fry cornstarch covered tofu till brown
Step 2
2) Cover with sundried tomato sauce
Sticky rib TVP
Step 3
1) Rapidly boil TVP in water; drain or press
Step 4
2) Fry until partly brown
Step 5
3) Add lappies sticky rib sauce
Grains/legumes
Step 6
1) Prepare 1/3 cup mungbeans in Ina Paarman vegetable stock
Step 7
2) Prepare 1/6 cup barley pearls in Ina Paarman vegetable stock
Step 8
3) Prepare ½ cup lentils in water
Step 9
Mix together in a bowl with lime zest and juice of a whole lime
Whole ingredients
Step 10
Add two pears cut, vegan feta and stuffed green olives into grain/legume mix
Potatoes
Step 11
1) Parboil potatoes (2-3) and cut into 18ths
Step 12
2) Fry until brown with italian herbs
Aubergine
Step 13
1) Slice 1,5 aubergines into thin half circles.
Step 14
2) Fry in oil with Italian herbs and kalamata olives
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