Moroccan salad bursting with flavour

Moroccan salad.

Moroccan salad.

I recently spent some time with big name celebrities in the whole food world, Jo Whitton and Fouad Kousaad, who came along as special guests at our Byron Bay Retreat.

Whilst on retreat, Fouad made us the most amazing Moroccan cauliflower cous cous salad, teamed with a delicious tahini and herb crusted fish.

Oh my goodness … absolutely delicious.

Since then I have been going a little crazy with using Moroccan spices on just about everything.

This lovely little tangy salad is a delicious combination of fresh greens, crunchy almonds, sweet bursts of pomengranate and a creamy Moroccan spiced yoghurt dressing to top it all off.

It is the perfect accompaniment to oven baked Moroccan chicken, herb crusted fish or to be enjoyed as a light salad on its own.


2 cups of leafy salad greens

3/4 cup raw almonds, chopped

1 pomegranate, seeds only

1/2 cup natural yoghurt

1/2 lemon, juice

1 clove garlic, crushed

1 tsp Moroccan spice mix - see below

Moroccan spice mix

2 tsp fine sea salt

1 tsp ground cumin and coriander

1/2 tsp turmeric, cinnamon, mild paprika


1. Combine spices to make up the spice mix - store the extra spice mix in an airtight container.

2. Mix yoghurt, lemon juice, garlic and spices to make up dressing and set aside.

3. Place greens in a serving bowl, then top with the chopped almonds and pomegranates and drizzle the spiced yoghurt dressing over the salad just prior to serving.

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“My passion is creating real food recipes, free from nasties using quality organic wholefood ingredients wherever possible, without compromising taste.” – Stephanie Meades