Roasted Vegetable and Feta Salad
This vibrant salad combines roasted root vegetables, creamy feta cheese, and fresh greens, making it a perfect choice for a nutritious weeknight meal.
Ingredients
Vegetables
- 500 g mixed root vegetables, such as parsnips, turnip, swede, beetroot, and carrot Feel free to swap with sweet potatoes or zucchini.
- 1 tbsp olive oil
- 1 tsp za’tar or ras-el-hanout spice blend Choose your favorite spice blend.
Toppings
- 1 tbsp chopped fresh parsley
- 50 g rocket Also known as arugula.
- 4 tbsp pomegranate seeds Substitute with dried cranberries or chopped apples if necessary.
- 4 tbsp mixed seeds
- 100 g feta cheese, crumbled Can be replaced by goat cheese for a different flavor.
Instructions
Preparation
- Preheat your oven to 200°C (gas mark 6).
- Peel and chop your mixed root vegetables into similar-sized chunks for even cooking.
- Toss the vegetables with olive oil and your choice of spice blend until well coated.
Cooking
- Spread the vegetables on a baking sheet and roast for 20-30 minutes, turning them halfway through to ensure they caramelize evenly.
- Once roasted, mix the cooked vegetables with chopped parsley.
Assembly
- Divide the rocket across two plates and top each with the roasted vegetable mixture.
- In a small bowl, mix your dressing ingredients with a bit of water to achieve a drizzling consistency.
- Top the salads with pomegranate seeds, crumbled feta, and an extra drizzle of dressing.
Notes
For enhanced flavor, you can marinate the vegetables in olive oil and spices for 30 minutes before roasting. Serve this salad with grilled meats or warmed pita bread for a full meal.