Thermomix Mediterranean Veggie Salad

by Tenina Holder
posted 06 Jan, 2020 (last updated 24 Jan, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This Mediterranean Veggie Salad is bursting with flavor, sweet and savory, with plenty of tonal variance. Call it a salad, but it works perfectly as a standalone dish. Laid on a bed of salad leaves, this veggie-led dish almost has a look of stained glass – a surefire way to impress guests without any stress. Serve what's seasonal, so swap out vegetables of the same ilk (legumes for legumes, roots for roots etc.) to keep freshness at the forefront. Top with feta and fresh herbs for a simple yet elegant meal.



  • Eggplant icon
    1 (10.58oz/300g)
    finely sliced
  • Zucchini icon
    1 (6.88oz/195g)
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
    quartered, deseeded
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (5.29oz/150g)
    quartered, deseeded
  • Green bell pepper icon
    Green bell pepper
    1 (5.29oz/150g)
    quartered, deseeded
  • Avocado icon
    x 2 (about 11.64oz/330g)
  • Grape tomato icon
    Grape tomato
    11.46oz/325g (about 1¼ cups)
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Feta cheese icon
    Feta cheese
    3.53oz/100g (about ½ cup)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4.83fl oz/130g (½ cup)
  • Mixed green salad icon
    Mixed green salad
    7.05oz/200g (about 5½ cups)
  • Fresh herbs icon
    Fresh herbs
    as needed
  • Honey icon
    2.82oz/80g (about 3¾ tbsp)
  • Dijon mustard icon
    Dijon mustard
    2 tsp (0.35oz/10g)
  • Apple cider vinegar icon
    Apple cider vinegar
    2.71fl oz/80g (5½ tbsp)
  • Pink himalayan salt icon
    Pink himalayan salt
    2 pinches


  1. Add eggplant and zucchini to a clean cutting board
  2. Season with pink himalayan salt
  3. Let rest
  4. Rinse with water
  5. Pat dry with paper towels
  6. Pre-heat oven - 180°C
  7. Line a clean baking sheet with parchment paper
  8. Arrange vegetables in baking sheet
  9. Arrange red bell pepper, yellow bell pepper and green bell pepper in the baking sheet
  10. Drizzle with extra virgin olive oil
  11. Sprinkle with pink himalayan salt
  12. Roast until cooked through - 30 min, 180°C
  13. Cool slightly onto cooling rack
  14. Add mixed green salad to a clean serving plate
  15. Arrange roasted vegetables in serving plate
  16. Add avocado, grape tomato and fresh herbs to the serving plate
  17. Add honey, dijon mustard and apple cider vinegar to the TM5 bowl
  18. Fit TM5 bowl to TM5
  19. Cook - approx 3 min, 100°C, speed 3
  20. Then add pink himalayan salt, black pepper and extra virgin olive oil to the dressing
  21. Mix until blended - approx 10 sec, speed 4
  22. Drizzle serving plate with dressing
  23. Crumble feta cheese over the serving plate

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