Roasted Vegetable and Feta Salad
A delightful salad featuring roasted vegetables topped with creamy feta cheese, perfect for busy weeknights.
Ingredients
Roasted Vegetables
- 2 small sweet potatoes, peeled and cut into bite-sized 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
- 100 g bag salad leaves
Salad Toppings
- 2 vine tomatoes, sliced into quarters
- 1 small carrot, grated
- 4 inch piece of cucumber, sliced
- handful black olives, halved
- 50 g feta cheese, cut into cubes
- 8 wedges marinated artichoke hearts
- handful flat leaf parsley, finely chopped
- Olive oil and balsamic vinegar for drizzling
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F).
- In a large bowl, toss the sweet potato cubes, courgette slices, and red onion wedges in 2 teaspoons of olive oil. Season with dried oregano, salt, and black pepper.
- Scatter the vegetable mixture on a roasting tin.
- Roast in the oven for about 15-20 minutes, or until the vegetables are tender and have begun to caramelize.
Assembly
- On a large plate, divide your salad leaves and scatter the sliced tomatoes, cucumber, grated carrot, and olives over them.
- Add the roasted vegetables on top of the fresh salad base, followed by dollops of feta cheese, artichoke wedges, and a sprinkle of parsley.
- Drizzle with olive oil and balsamic vinegar to taste before serving.
Notes
This salad can be served warm or cold, making it versatile for any meal. Customize your veggies as needed and add grilled protein to make it a complete meal.