Roasted Vegetable Salad


Serves 2 

  • 2 medium sweet potatoes
  • olive oil 
  • 1 onion 
  • handful of green beans 
  • 1 small courgette 
  • 1/2 yellow pepper 
  • two handfuls of spinach
  • 1/4 cucumber (chopped)
  • handful of cherry tomatoes (halved)
  • handful of mixed olives 
  • feta cheese 
  • mixed herbs 
  • 2 tbsp of hummus 

  1. Bake the sweet potatoes in the oven at 180C for 40-50 minutes (until cooked through)
  2. Roughly cut the courgette, peppers, tomatoes and onions into medium sized pieces, add to a baking tray. Coat with olive oil, sprinkle with dried mixed herbs and season
  3. Place in the oven and cook for approximately 30 minutes
  4. After approximately 10-15 minutes, check the vegetables and shake them around to ensure even cooking
  5. Dice the feta and place in a bowl along with the olives. Pour some olive oil and a sprinkle of dried mixed herbs and mix together
  6. 10 minutes before you are ready to serve, bring a pan of water to the boil, add the green beans and cook for 2 minutes (for al-dente beans)
  7. Mix together the roasted vegetables, spinach, cucumber, olives and feta then add to the dish along with the sweet potato, green beans and hummus. 




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