Roast vegetable and feta salad Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:35

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

Ingredients

  • 3 yellow peppers, de-seeded and cut into chunks
  • 4 large courgettes, sliced
  • 3tbsp olive oil
  • 400g (14oz) cherry tomatoes
  • Zest and juice of ½ lemon
  • 115g (4oz) fresh baby spinach leaves
  • Couscous, garlic, fresh basil and 200g (7oz) feta cheese, roughly crumbled, to serve

Method

  • Preheat the oven to 220°C (425°F, 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.

  • Allow to cool a little before combining with the spinach leaves.

  • Serve in salad bowls on a bed of couscous flavoured with a little garlic and fresh basil leaves, and top with the feta cheese.

More Recipe Ideas

Top Tip

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