Roast vegetable and feta salad
By: Tamasin Day-Lewis From: Tamasin's Weekends
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Roast vegetable and feta salad
- Prep time:
- 35 mins
- Cook time:
- 40 mins
- Serves:
- 4-6
Tamasin Day Lewis's hearty salad of succulent roast vegetables, baby spinach and chick-peas is perfect for a weekend lunch
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Ingredients
- 3 red Onions, quartered and sliced
- 4 plum tomatoes
- 4-6 clove Garlic, peeled and left whole
- 1 Aubergine
- extra virgin Olive oil
- 2 tsp finely chopped Rosemary
- 2 tsp chopped Thyme
- 400g tinned Chickpeas, drained and rinsed
- 4 handfuls spinach leaves
- 1 tbsp Balsamic vinegar
- 175g Feta cheese, crumbled
- freshly ground salt and black pepper
Method
1. Preheat the oven to 220°C/gas 7.2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.
3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.
4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.
5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.
6. Serve warm or at room temperature.
Comments & Ratings
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Latest Comment
This is absolutely delicious! I served it for a lunch and got rave reviews. It's quite original and healthy.