Grated Rainbow Vegetable Salad with Pancakes, Feta Cheese and Sesame by Jamie Oliver
3 servings
40 minutes
This vibrant vegetable salad by Jamie Oliver is a true homage to Greek cuisine. Couscous infused with broth aromas pairs with crunchy vegetables for a refreshing taste. Feta pancakes with a hint of honey sweetness and crispy sesame seeds add tenderness and depth. Baked lavash brings textural variety, while oregano and wine vinegar give the dish a Mediterranean character. This dish is perfect for both a light lunch and festive table, delighting with its combination of flavors and textures.
1
Add broth powder to the couscous, pour in water and let it sit in a covered bowl. After 10 minutes, fluff with a fork to separate the grains and let cool.
- Couscous: 180 g
- Vegetable stock cube: 0.5 piece
2
Cut the lavash thinly. Spray with olive oil and bake in the oven at 180°C for about 10 minutes until golden and crispy.
- Armenian lavash: 1 piece
- Olive oil: 4 tablespoons
3
Grate the carrot, onion, and cucumber using a grater or a food processor. Combine with cold-pressed olive oil, vinegar, and thyme.
- Carrot: 1 piece
- Sweet red onion: 0.5 piece
- Cucumbers: 0.5 piece
- Olive oil: 4 tablespoons
- Wine vinegar: 2 tablespoons
- Dried oregano: 0.5 teaspoon
4
Beat the egg and then add crumbled feta cheese. Add flour and knead together. Add some milk until a thick paste forms. Sprinkle with black pepper.
- Chicken egg: 1 piece
- Feta cheese: 100 g
- Wheat flour: 3 tablespoons
- Milk: 40 ml
- Ground black pepper: to taste
5
Add some olive oil to the pan. When heated, place the pancake mixture using a teaspoon. About 12 pieces will come out. Cook for about 1.5 minutes, then sprinkle with sesame seeds and flip the pancakes. Drizzle honey over all the pancakes and fry for another 1-2 minutes.
- Olive oil: 4 tablespoons
- Sesame seeds: 1 tablespoon
- Honey: 1 tablespoon
6
Serving: place the couscous on plates. Top with salad, and its juice will soak into the couscous. And place the pancakes on top.
