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Tunisian Salad    Veg  CD   ACC  N. African 20mins plus chilling

Serves 4    Cold  Vegetarian  Vegan  Vegetables  Herbs  Spices  Salads   Accompaniments  Gluten Wheat Dairy free  Eggless    Tunisia  North Africa



675g/1˝lb Cooked Potatoes, diced

225g/8oz Cooked Carrots, Diced

3 tinned Artichoke Hearts

175g/6oz Cooked Peas

2 tbsp Drained Capers

12 Pitted Black Olives

12 Pitted Green Olives

4 tbsp Olive Oil

2 tbsp Lemon Juice

1 tbsp Freshly chopped Parsley

˝ teasp Ground Coriander

Salt and Black Pepper



1. Drain the artichokes and cut into quarters. Put all the vegetables into a serving dish together with the capers and olives.


2. In another bowl, whisk the oil and lemon juice together with the parsley, coriander and plenty of seasoning.


3. Pour the dressing over the salad and toss lightly. Chill for 30 minutes before serving.


More Salad  Recipes  |  What's in Season  |  Growing Vegetables



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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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