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Warm Moroccan Avocado and Roast Vegetable Salad

Lyndey Milans Warm Moroccan Avocado and Roast Vegetable Salad

Preparation time
20 minutes
Cooking time
30 minutes


¼ cup (60ml) extra virgin olive oil, plus extra to brush

1½ tablespoons ras el hanout

3 cloves garlic, finely chopped 

750g pumpkin peeled and cut into medium-sized wedges

1 bunch (250g approx.) Dutch carrots, trimmed and peeled

1 red onion, root intact, cut into wedges

4 Japanese eggplant, halved lengthways

2 avocados, halved and deseeded

180g feta cheese, crumbled

1 tablespoon (20ml) lemon juice

2 tablespoons dukkah 

Salt and pepper, to season

1 packet small flatbread or pitta

1 tablespoon za’atar

120g baby spinach leaves


Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte 

Food prep by Sarah-Jane Hallett


1. Preheat oven to 200˚C fan-forced.

2. Combine oil, ras-el hanout and garlic in a large bowl. Add the pumpkin, carrots, onion and eggplant and toss to coat.

3. Place pumpkin, carrots and onion in a single layer in a very large baking tray (or two smaller trays) lined with baking paper and roast for 15 minutes. Add eggplant and roast for another 15 minutes. Turn vegetables and roast for another 10  minutes or until tender.

4. Meanwhile chop the avocado into a 2cm dice. Gently combine with feta, lemon juice and half the dukkah in a medium sized bowl.

5. Brush flatbread (or split pitta) with oil. Sprinkle with za’atar and grill until warm 
and only the edges are golden.

6. To serve: spread spinach on a large serving platter and arrange vegetables on top. Top with avocado mixture and sprinkle with the remaining dukkah. Season to taste. Serve with flatbread.


Lyndey’s note:

Ras el hanout means “top of the shop”, an exotic Moroccan blend of some 23 spices, so is more complex than a Moroccan spice blend. Za’atar is a zingy Middle Eastern spice blend which includes oregano or thyme, sumac and sesame seeds.


Wine Match:

This dish is all about texture and warm spices, so a light red like Nero d'Avola, Pinot Noir or our featured Nebbiolo would be perfect.

Preparation time
20 minutes
Cooking time
30 minutes