Name: Roasted Vegetable and Feta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 2 small sweet potatoes - peeled and cut into bitesized cubes; 1 courgette - thickly sliced; 1 red onion - cut into wedges; 2 tsp olive oil; 1 tsp dried oregano; salt and black pepper to taste; 100g bag salad leaves; 2 vine tomatoes - sliced into quarters; 1 small carrot grated; 4 inch piece of cucumber sliced; handful of black olives - halved; 50g feta cheese - cut into cubes; 8 wedges of marinated artichoke hearts; olive oil; balsamic vinegar; handful of flat leaf parsley - finely chopped

white plate piled high with salad leaves topped with fresh tomatoes, roasted sweet potatoes, roast courgettes, roasted red onions, marinated artichoke hearts, black olives and feta cheese, drizzled with olive oil and balsamic vinegar scattering of flat leaf parsley.

A delicious roasted vegetable and feta salad – totally bursting with flavours and colours, a completely delicious, easy salad recipe.

I hold my hands up I’m trying super hard to eat a more healthy diet… maybe even drop a few pounds and when I do this then salad is my go to meal.

BUT… I don’t like boring salads I want one that feels like a total treat to eat, full of colour, bursting with flavour and packed with veggies.

Roasted vegetable and feta salad ingredients

2 small sweet potatoes – peeled and cut into bitesized cubes

1 courgette – thickly sliced

1 red onion – cut into wedges

2 tsp olive oil

1 tsp dried oregano

salt and black pepper to taste

100g bag salad leaves

2 vine tomatoes – sliced into quarters

1 small carrot grated

4 inch piece of cucumber sliced

handful of black olives – halved

50g feta cheese – cut into cubes

8 wedges of marinated artichoke hearts

olive oil

balsamic vinegar

handful of flat leaf parsley – finely chopped

how to make roasted vegetable and feta salad

Heat the oven to 200C – toss the sweet potato, courgette and red onion in the 2 tsp olive oil and then scatter into a roasting tin – sprinkle over the dried oregano and season as you like with salt and black pepper – roast in the oven for around 15-20 minutes until just tender.

Make up your salad – by dividing the salad leaves between the plates, scattering over the tomatoes, cucumbers, grated carrot and olives.

Pile on the roasted veggies then scatter with with the feta cheese – drizzle over olive oil and Balsamic vinegar to taste – scatter over the flat leaf parsley.

Make Roasted Vegetable and Feta Salad your way

Switch the roast veggies for any you like – peppers and aubergine work well here.

Add in some beans or pulses – tinned borlotti beans or chick peas are great.

Swap the cheese for mozzarella – or skip it altogether for a vegan version (use vegan Balsamic)

Add in some meat – try slices of salami or chicken breast tenders.

How to serve Roasted Vegetable and Feta Salad

Delicious as a laid back easy lunch – maybe add some fresh focaccia.

Take for packed lunch – let the veggies cool before adding to the salad and store the dressing separately to add just before eating.

Leftovers are great next day.

PS… you might also just LOVE our breakfast pizza (it’s YUM!)

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Yield: Serves 2 - easily doubled

Roasted Vegetable and Feta Salad

Healthy, feel good lunch!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 small sweet potatoes - peeled and cut into bitesized cubes
1 courgette - thickly sliced
1 red onion - cut into wedges
2 tsp olive oil
1 tsp dried oregano
salt and black pepper to taste
100g bag salad leaves
2 vine tomatoes - sliced into quarters
1 small carrot grated
4 inch piece of cucumber sliced
handful of black olives - halved
50g feta cheese - cut into cubes
8 wedges of marinated artichoke hearts
olive oil
balsamic vinegar
handful of flat leaf parsley - finely chopped

Instructions

Heat the oven to 200C - toss the sweet potato, courgette and red onion in the 2 tsp olive oil and then scatter into a roasting tin - sprinkle over the dried oregano and season as you like with salt and black pepper - roast in the oven for around 15-20 minutes until just tender.
Make up your salad by dividing the salad leaves between the plates, scattering over the tomatoes, cucumbers, grated carrot and olives.
Pile on the roasted veggies then scatter with with the feta cheese - drizzle over olive oil and Balsamic vinegar to taste - scatter over the flat leaf parsley.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 22mgSodium: 1138mgCarbohydrates: 40gFiber: 11gSugar: 16gProtein: 11g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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