Egyptian Salad

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“Green, yellow, red
A crunch and a twist,
This herbaceous meal
Is on top of my list”
Your poet begs,
Go on, try a pound,
For this medley of greens,
Is a salad profound.”
Ingredients
For the salad
1 chopped green pepper
1 chopped red pepper
1 chopped yellow pepper
1 cup snow peas
½ cup sliced red onions
1 cup broccoli flowers
1 baking potato
5 cloves of garlic, crushed
¼ teaspoon black pepper
¼ teaspoon dried parsley
2 tablespoons olive oil
Salt to taste
Freshly chopped parsley
For the dressing
2 tablespoons of yogurt
1 teaspoon honey
Olive oil for dressing
¼ teaspoon chili powder
A pinch of salt
Mix all ingredients for the dressing and keep aside.
Par-boil the potato. Leave the skin on and cut into slices, each ½ inch thick. @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Season with 1 teaspoon of olive oil, oregano, parsley, salt and pepper. Put into the oven (pre-heated to 150 degrees C) for 10 minutes, or till they are tender and brown. Lay out flat on a plate to cool.
Heat oil in a pan. Add the crushed garlic and sauté till its crisp and brown. Add the peppers, reduce heat and cover to cook for 2-3 minutes. Add the rest of the vegetables and toss on low heat. Add some water and a pinch of salt and cover on low heat. Let the vegetables steam for another 2 minutes.  Make sure the vegetables don’t get too limp and retain their crispness. Remove from heat and spread over the potatoes.

Drizzle the dressing over the vegetables, making sure it reaches the potatoes. Garnish with fresh parsley and serve immediately. Can be eaten on its own or with some hot pita bread.