Warm Roasted Vegetable Salad With Feta
Warm Roasted Vegetable Salad With Feta

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, warm roasted vegetable salad with feta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Warm Roasted Vegetable Salad With Feta is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Warm Roasted Vegetable Salad With Feta is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have warm roasted vegetable salad with feta using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Warm Roasted Vegetable Salad With Feta:
  1. Make ready 2 fresh beetroots, trimmed of ends and skin, cut into chunks,
  2. Get 2 large carrots, cut into lengths then in half,
  3. Make ready 1 large red onion, cut into chunks,
  4. Get 6 vine tomatoes,
  5. Take 1/2 bulb of garlic,
  6. Get 60 g crumbled quality organic feta cheese,
  7. Get 2 large handfuls rocket leaves,
  8. Make ready 2 heaped tbsp pomegranate seeds
  9. Get 2 sprigs fresh rosemary,
  10. Get Sea salt flakes to season,
  11. Get Ground black pepper to season,
  12. Take Good quality extra virgin olive oil to drizzle
Instructions to make Warm Roasted Vegetable Salad With Feta:
  1. 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.
  2. 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.
  3. 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!

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