grated salad sesame fritters1 (500x306)

Jamie Oliver’s Grated Rainbow Vegetable Salad with Sesame Feta Fritters

Healthy eating for the new year rarely begins for me on New Year’s Day.   It’s often the day after when I start an attempt at being more healthy.   This year was no different.   Visiting friends and eating takeaway pizza was what we did on New Year’s day, just after eating Chinese takeaway with friends on New Year’s Eve.   So after 2 days of takeaways and a week or two of heavy food we definitely needed this salad.   It’s actually the first recipe in Save with Jamie and the first recipe I decided to make when looking through my new cookbooks.   Unlike Jamie, I mixed up all the grated vegetables together rather than leaving them in separate mounds on a big serving dish.   I also missed out the beetroot as my lovely husband would have then claimed the meal to have been spoilt.   I considered grating a little just for me but decided I would avoid the mess and the pink stained hands.

It doesn’t have any really strong flavours but it was a really nice salad and the fritters were some of the tastiest I’ve ever made.   The sweetness of the honey goes really well with the feta in the fritters and then the sharpness of the vinegar in the dressing.

I am linking this to No Croutons Required hosted by Lisa’s Kitchen this month and on alternate months by Tinned Tomatoes.

grated salad sesame fritters1 (500x306)

Ingredients – Serves 2 but with a few fritters leftover (slightly adapted from Save with Jamie)

180g couscous

1/2 tsp vegetable bouillon powder

1 carrot

1/2 red onion

1/4 cucumber

2 tbsp wine vinegar

4 tbsp extra virgin olive oil

1/2 tsp dried oregano

100g feta cheese

1 egg

3 tbsp self-raising flour

A little milk

Black pepper

1 tbsp sesame seeds

1 tbsp runny honey

1 pitta bread

Olive oil

How to Make Grated Rainbow Vegetable Salad with Sesame Feta Fritters

  1. Add the bouillon powder to the couscous, cover with water and leave to stand in a covered bowl.   After 10 minutes fluff up with a fork to separate the grains and leave to cool.

  2. Slice the pitta bread thinly. Drizzle with olive oil and bake in the oven at 180c for about 10 minutes until golden and crunchy.

  3. Grate the carrot, onion and cucumber either using a box grater or a food processor. Mix in the extra virgin olive oil, vinegar and oregano.

  4. Beat the egg and then add the crumbled feta cheese. Add the flour and mash together. Add a drop of milk at a time until you have a thick paste.  Season with black pepper.

  5. Add a little olive oil to a frying pan.   When it’s hot, add the fritter mixture using a teaspoon – It makes about 12 and I saved a few for the next day.   Cook for about 1 1/2 minutes then sprinkle the sesame seeds over the top and turn the fritters over.    Drizzle the honey over the top of all the fritters and cook for another 1-2 minutes.   I also turned them over again for about 20 seconds just before removing from the pan.

  6. Serve by putting the couscous on the plates.    Put the salad on top and the dressing will also then soak into the couscous.   Top with the fritters and the croutons.

No Croutons Required


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