Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, warm roasted vegetable salad with feta. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add the lemon halves to the pan and roast until the vegetables and feta have. Home » Main Meals Recipes » Salad Recipes » Warm Roasted Vegetable Salad with Feta and Sumac.
Warm Roasted Vegetable Salad With Feta is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Warm Roasted Vegetable Salad With Feta is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook warm roasted vegetable salad with feta using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Warm Roasted Vegetable Salad With Feta:
- Get 2 fresh beetroots, trimmed of ends and skin, cut into chunks,
- Get 2 large carrots, cut into lengths then in half,
- Get 1 large red onion, cut into chunks,
- Get 6 vine tomatoes,
- Prepare 1/2 bulb of garlic,
- Prepare 60 g crumbled quality organic feta cheese,
- Prepare 2 large handfuls rocket leaves,
- Get 2 heaped tbsp pomegranate seeds
- Prepare 2 sprigs fresh rosemary,
- Take Sea salt flakes to season,
- Prepare Ground black pepper to season,
- Make ready Good quality extra virgin olive oil to drizzle
Prepare vegetables and spread on a baking sheet. Drizzle with olive oil, stir to coat and season with salt and pepper to taste. Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
Steps to make Warm Roasted Vegetable Salad With Feta:
- Preheat the oven to 180 (fan) and line a baking tray with foil. Place all the vegetables onto the tray and the garlic in the centre. Lay over the rosemary.
- Season well with sea salt and pepper. Drizzle over with the extra virgin olive oil. Bake in the oven on the top shelf for 30-40 minutes. Remove from the oven once the veg is beautifully glistening and slightly charred at the edges. Squeeze out the soft caramalised cloves of garlic from the skin of the bulb.
- Serve up the salad by first layering on some rocket leaves, followed by the roast veg and a few soft garlic cloves, then crumbling over some feta and the pomegranate seeds. Serve whilst still warm. Enjoy!
Spoon over mesclun mix just before serving. Once nicely roasted, add them to the dish with the other vegetables. Remove and discard the rosemary sprigs. If serving now: Add the pumpkin seeds, the diced onion, the feta and then using a spatula, carefully fold the dressing through the salad. It may seem like a lot at first but the warm vegetables soon soak it all up.
So that is going to wrap it up for this exceptional food warm roasted vegetable salad with feta recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
