Filling and delicious, this grated vegetable rainbow salad with sesame feta fritters is a healthy midweek meal recipe. The cheesy slightly sweet but salty fritters are so moreish!
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.
This rainbow salad is 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.
Can you eat the leftovers of this rainbow salad the next day?
I find this recipe makes enough for three meals so I usually eat the leftovers for lunch the next day. The fritters are still delicious. You can reheat them in the oven for 4 minutes or eat them cold and the grated vegetables keep very well in the fridge.
Can you Adapt this Rainbow Salad?
If you want you can of course vary the rainbow vegetables and add extra vegetables too. I often add slices of tomato and a sprinkling of sweetcorn. You could add some finely sliced red or green cabbage too.
So far I haven't ever adapted the fritters in any way. I think they are perfect just as they are although if you do want to make them a bit herby then you could add a little chopped parsley. If you do then let me know as I'd love to know how they turn out.
Grated Rainbow Vegetable Salad with Sesame Fritters
- 190 g couscous
- ½ teaspoon vegetable bouillon powder
- 1 pitta bread
- 1-2 teaspoon olive oil
- 200 g carrot
- ½ red onion
- 200 g cucumber
- 2 tablespoon wine vinegar
- 4 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- 100 g feta cheese
- 1 egg
- 3 tablespoon self-raising flour
- A little milk
- Pinch black pepper
- 1 tablespoon sesame seeds
- 1 tablespoon runny honey
- Preheat the oven to 180C.
- Add the bouillon powder to the couscous. Cover with boiling 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.
- Slice the pitta bread thinly. Drizzle with olive oil and bake in the oven at 180c for about 10 minutes until golden and crunchy.
- 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.
- 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.
- Add a little olive oil to a frying pan. When it's hot, add the fritter mixture using a teaspoon - It makes about 12. Cook for about 1.5 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.
- 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 pitta bread pieces.
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Do let me know if you try this grated rainbow salad and sesame feta fritters. I love to get feedback from readers.
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