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Balkan Mixed Salad    Veg  CD ACC Bulgarian  40mins


Serves 4     Cold   Vegetarian  Vegan   Vegetables  Nuts  Herbs  Accompaniment   Salads  Gluten Wheat Dairy free  Eggless  Bulgaria  Europe



2 Aubergines (eggplants)

4 Capsicums, (Sweet peppers)

1 Cucumber, diced

1 heaped tbsp finely chopped Walnuts

2 Garlic Cloves, crushed

1 tbsp Wine Vinegar

3 tbsp Salad or Olive Oil


4 Tomatoes, sliced

1 heaped tbsp freshly chopped Parsley

A little more salad oil




1. Preheat the oven to very hot then place the aubergines and peppers on a baking tray and bake for 20 minutes.

2. Once cooked, chop the aubergine and peppers into small cubes and allow to cool.


3. Place the aubergine, pepper, cucumber,  walnut, garlic, vinegar, oil and salt in a mixing bowl and mix well.


4. Arrange on a serving platter and garnish with the tomato slices and chopped parsley. Sprinkle with some more oil. Serve at room temperature.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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