Roasted Vegetable and Feta Salad

    45 minutes

    This vegetarian recipe is the perfect weekday meal. Lots of roasted veg make it hearty enough that you won't even miss the meat! Try adding some brown lentils or chickpeas if you like.

    1 person made this

    Serves: 4 

    • 600g sweet potato (kumara), peeled, cut into 3cm cubes
    • 1 large red onion, cut into thin wedges
    • 2 tablespoons olive oil
    • 2 zucchini, cut into 3cm cubes
    • 2 cloves garlic, crushed
    • 120g baby spinach leaves
    • 100g sun-dried tomato strips
    • 6 gherkins, sliced
    • 2 tablespoons balsamic vinegar
    • 100g feta cheese, crumbled

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Place sweet potato and onion in a large roasting dish. Add oil and toss to coat vegetables. Roast in preheated oven for 15 minutes.
    2. Add zucchini and garlic and roast a further 15 minutes or until vegetables are tender.
    3. Combine spinach, sun-dried tomato and gherkins in a large bowl. Add vinegar and roasted vegetables; toss to combine. Add feta and toss gently; serve.

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