Roasted Mediterranean Salad

Very moving endorsement of the Mediterranean diet from a patient with post-ET MF in the Word doc.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using dried beans soaked overnight, pressure cook them, and then cool them. Set aside.

Step 2

Preheat the oven to 210c/ 190c fan/ Gas 6 – 7 Cut the cucumber in half, then slice each half lengthways into quarters. Cut each quarter into 2cm chunks and place in a large roasting tin.

Step 3

Cut the tomatoes into bite size chunks. Add to the roasting tin.

Step 4

Add the red pepper.

Step 5

Halve the onion and cut into thin wedges. Slice the garlic thinly. (Slice the chillies if using). Add to the tin.

Step 6

Sprinkle the oregano over, then the olive oil and red wine vinegar. Season with salt and pepper. Mix well.

Step 7

Roast for about 40 minutes until the vegetables are wrinkled and the juices are bubbling.

Step 8

As this is cooking, roast the blanched almonds in a separate dish for a few minutes until beginning to brown.

Step 9

Remove the tray from oven and add the olives, the almonds and the beans. Stir everything together. Return to the oven for a further 10 minutes.

Step 10

Check seasoning, serve and enjoy!