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Warm roasted vegetable salad

Warm roasted vegetable salad

warm-roasted-vegetable-salad

4 serves

5 m

35 m

Ingredients

  • 400 g sweet potato, cut into 2 cm pieces
  • 2 zucchinis, halved lengthways, thickly sliced
  • 1 red onion, peeled and sliced into 6 chunks
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 150 g cherry tomatoes
  • 3 large flat mushrooms, sliced into chunks
  • 1 teaspoon baby capers, drained, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 bunch parsley, roughly chopped
  • 50 g spinach leaves
  • 25 g reduced fat feta cheese

Method

Step 1

Preheat oven to 200 °C.

Step 2

Place sweet potato, zucchini, and red onion on a lined baking tray, drizzle with 1 tablespoon olive oil and dried oregano. Roast for 20 minutes.

Step 3

Add tomatoes and mushrooms on the tray and drizzle with 1 tablespoon olive oil, then return to the oven for a further 10-12 minutes until vegetables are tender and golden.

Step 4

For the dressing, whisk capers, lemon juice, Dijon mustard and remaining 1 tablespoon olive oil.

Step 5

In a large bowl, gently toss roasted vegetables, parsley, and spinach leaves. Add the feta and dressing and toss gently. Serve warm.

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