Roast vegetable and feta salad

(19 ratings)
Roast vegetable and feta salad
Roast vegetable and feta salad
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

This mouthwatering summer salad is full of Mediterranean flavours for a real lunchtime pick-me-up


  • 3 yellow peppers, de-seeded and cut into chunks
  • 4 large courgettes, sliced
  • 3tbsp olive oil
  • 400g (14oz) cherry tomatoes
  • Zest and juice of lemon
  • 115g (4oz) fresh baby spinach leaves
  • Couscous, garlic, fresh basil and 200g (7oz) feta cheese, roughly crumbled, to serve

To spice things up, add ½ tsp each of cinnamon, cumin and coriander to the couscous.


  1. Preheat the oven to 220C (425F, gas mark 7). Put the peppers and courgettes in a large roasting tin and drizzle with the olive oil. Season well and roast for 20 mins. Add the tomatoes and lemon zest and juice, then roast for a further 10 mins.
  2. Allow to cool a little before combining with the spinach leaves.
  3. Serve in salad bowls on a bed of couscous flavoured with a little garlic and fresh basil leaves, and top with the feta cheese.

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