Roast Vege & Feta Salad Recipe

Name: Roast Vege & Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g baby potatoes; 500 g carrots; 500 g butternut pumpkin; 2 red onions, quartered; 1 teaspoon minced garlic; 1 lemon, sliced; 5 tablespoons oil; 2 tablespoons honey; 50 g baby rocket or 50 g gourmet salad leaves; 100 g soft feta cheese

Servings: persons

500 g baby potatoes
500 g carrots
500 g butternut pumpkin
2 red onions, quartered
1 teaspoon minced garlic
1 lemon, sliced
5 tablespoons oil
2 tablespoons honey
50 g baby rocket or 50 g gourmet salad leaves
100 g soft feta cheese

1
Preheat oven to 200 deg C fan forced.
2
Peel and cut veges into equal size chunks.
3
Put veges into a large bowl.
4
mix together the oil, honey and garlic.
5
pour honey mix over veges and coat well.
6
tip veges into a baking tray and season with salt and pepper.
7
bake for approx 45 - 60 mins, turning several times during the cooking.
8
when veges are cooked, place gourmet lettuce/salad leaves onto each plate, top with the veges, and finish off with a sprinkling of crumbeld feta over the veges.

1362

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g baby potatoes, 500 g carrots, 500 g butternut pumpkin, 2 red onions, quartered, and more.

Yes, Roast Vege & Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Vege & Feta Salad

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