Roasted Baby Veg Salad with Persian Feta
Serves: 4
Time : Allow 60 minutes
Yum yum yum veggies get in my tummy. I could eat this one every week, and to be fair we almost used to. Isn't it funny how easily we forget about the things we love? Or is that just me and my shocking memory?
You can literally swap any ingredients in or out on this one.
With any roasting, there is always a bit of work involved. I am prepping each veg individually and keeping separated because I prefer to build my salad bit by bit. Presentation-wise I prefer the visuals this way. However, if you are pressed for time, you could prep all the veg, toss them all together in one big bowl and roast all at the same time. Some items will cook faster than others but if you don't mind a bit of tasty char roasting then go for it.
Leftovers for Lunch
This is a tasty dinner so be careful; you don't want to eat into tomorrow’s leftovers
What you'll need
1 bunch of baby carrots
1 bunch of yellow baby carrots
2 beetroot
2 medium-sized sweet potatoes
3 baby zucchini
3 baby eggplants
2 bunches of asparagus
1/2 bunch of kale
1 tin of chickpeas
1/2 bunch flat leaf parsley
1/2 tub Persian feta
2 tablespoons sunflower seeds
From the Pantry
1 teaspoon sesame seeds
1 teaspoon cumin seeds
olive oil
sea salt flakes
salt and pepper
Prep and Cook
Preheat Oven to 200c
Roast Veggies
Cut the beetroot into bite-sized pieces and toss generously in olive oil with salt and pepper.
Scatter over half a baking tray lined with paper and pop into the oven.
Cut sweet potatoes up into chunks double the size of the beetroot, and toss in olive oil with salt and pepper and cumin seeds. (use the beetroot bowl).
Remove the beetroot tray from the oven and scatter the sweet potatoes across the other half of the tray, be careful not to overcrowd as much as possible, you don’t want the pieces touching.
Roast for 40 minutes.
Wash and dry baby carrots, cut the majority of the stalk off and toss in oil with salt and pepper and spread across half an oven tray lined with paper.
Slice the baby zucchinis in half and the baby eggplants. Slice a grid pattern into the flesh of the baby eggplant, toss generously in oil and salt and pepper and layout on the other half of the oven tray; eggplants flesh side down.
Roast for 30 minutes.
Avoid overcrowding
My oven gets maxed out at two oven trays, it can easily fit more but it struggles and nothing will cook properly, so I have to wait to do the next stage but if you have a really good oven that cranks then you can run three trays.
Remove the woody ends from your asparagus, drain the chickpeas.
Toss both in oil with salt and pepper and roast for 15 minutes.
Wash the kale and shake off the excess water.
Rip the leaves away from the stalks and spread out on an oven tray lined with paper, spray with olive or coconut oil and sprinkle with sea salt. Roast for 8-10 minutes.
In a small fry pan with a touch of oil, toast the sunflower and sesame seeds till lightly golden, stirring constantly.
Roughly chop the flat leaf parsley.
Plate it Pretty
Once all your veg has finished cooking, you can start to build your salad. Any order will work.
Take a large serving bowl and scatter roughly 1/3 of each different veg at a time around the plate.
Sprinkle with parsley and seeds and dot some feta around.
Build another layer the same way and keep repeating this till all the ingredients are finished.
Enjoy!
Lunch tomorrow
Roast veggies are fabulous for lunch the next day, just be mindful that you don’t eat more than your share at dinner.