Zaalouk Salad :: Recipe :: Mission Foodservice

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Zaalouk Salad

1 Mission® 10" Spinach Herb Wrap (20119)

3 oz. Roasted Red Pepper & Garbanzo Goat Cheese Spread (see Related Recipe)

3 Moroccan Cured Olives

3 cups Eggplants , cut into 2" cubes

1 cup Cherry Tomato

.5 cup Sweet Onion , ¼" diced

3 Tbsp. Lemon Juice

1.5 tsp. Garlic , minced

1 tsp. Paprika

.25 tsp. Chile Powder

.25 tsp. Cumin

.25 tsp. Salt

.25 tsp. Black Pepper

2 tsp. Fresh Parsley , chopped

2 Tbsp. Fresh Mint , chopped

.25 cup Olive Oil

1 tsp. Preserved Lemon

1	Preheat oven to 450º F.
2	Spread Mission® Spinach Herb Wrap evenly with three ounces of Roasted Red Pepper and Garbanzo Goat Cheese Spread.
3	Tightly roll to close. Wrap tightly with plastic wrap and hold until ready to use.
4	Place diced eggplant and cherry tomatoes in stainless bowl and set aside.
5	Whisk together remaining ingredients, slowly adding in olive oil to emulsify.
6	Toss dressing with eggplant and tomatoes and place on sheet pan. Roast vegetables for approximately 20 minutes or until tomatoes begin to char.
7	Remove and let cool.
8	Cut wrap into quarters, slicing on a bias.
9	Top with eight ounces of Zaalouk Salad and garnish with Moroccan Cured Olives.