Chef Jason Roberts Mediterranean Noodle Salad

Chef Jason Roberts Mediterranean Noodle Salad

  • Cook Time

    45 mins

  • servings


  • appliance



What You'll Need
  • 1 lb (2 x medium) green zucchini
  • ½ lb (1 x medium) golden beets, peeled
  • ½ teaspoons sea salt flakes
  • 3 teaspoons fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil,divided, plus more for drizzling
  • 1 large eggplant (about ¾ pound), cut into l inch cubes
  • 1 garlic clove, thinly sliced
  • 2 cups cherry tomatoes, cut in half
  • ¾ cup (packed) mint leaves, torn
  • ¼ cup green olives, pitted
  • 1 (8-ounce) ball fresh buffalo mozzarella, torn into bite size pieces
  • ¼ teaspoon chili flakes (optional)
  • Chervil (optional)
  • Basil (optional)
What To Do

Prepare both zucchini and beets by passing through the BELLA spiralizer on spaghetti setting. Lightly season with salt and lemon juice – set aside to macerate.

Season the eggplant cubes with a little olive oil and chopped garlic, place into a non-stick oven safe pan over moderate heat and start to color (approximately 2- 3 minutes). Place into oven and roast at 380F for 25 – 30 minutes or until tender. You should be able to pierce with a knife or skewer with very little resistance.

Drain liquid from the noodles and then toss in the warm eggplant. Add tomatoes, mint, olives, chili and roughly torn mozzarella. Serve.

Nutrition Facts

Per 1/4 recipe
Calories 200
Fat 12g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 23g
Fiber 8g
Sugars 15g
Protein 20g

Vitamin A 30%
Vitamin C 80%
Calcium 8%
Vitamin B6 20%
Iron 20%
Folate 20%