Morocco-inspired Warm Vegetable Salad

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This salad gains inspiration - and credit - from my colleague's mother in Morocco who treated me to a delicious vegan meal at their home in Rabat! It can serve as an appetizer, or when paired with hummus or another dip, serve as the main course! It's a wonderful communal dish - serve with small plates and spoons, and everyone can have their pick of what parts to eat! While different versions abound, this one includes the following base ingredients:

• Three potatoes, steamed then baked with olive oil; garnish with fresh dill
• Three large carrots, steamed for just a few minutes then grated finely with 1/2 an apple
• One pound green beans, steamed for 10 minutes
• One pound cauliflower, roasted for 20 minutes with salt and olive oil
• Three medium cucumbers

After preparing each vegetable, assemble as such or with the cucumbers on the outer edge of your plate. Add salt and generous squeeze of lemon juice. 

My colleague's mom added an additional layer of freshly grated beets. You can also decorate with fresh tomatoes.

This dish - for presentation, health purposes, and communal aspect - is a hit! Thank you Samah to you and your family for inspiration!