Easiest Way to Prepare Award-winning Warm Roasted Vegetable Salad With Feta

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, warm roasted vegetable salad with feta. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Warm Roasted Vegetable Salad With Feta is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Warm Roasted Vegetable Salad With Feta is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook warm roasted vegetable salad with feta using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Warm Roasted Vegetable Salad With Feta:

1. Get 2 fresh beetroots, trimmed of ends and skin, cut into chunks,
2. Prepare 2 large carrots, cut into lengths then in half,
3. Take 1 large red onion, cut into chunks,
4. Get 6 vine tomatoes,
5. Prepare 1/2 bulb of garlic,
6. Take 60 g crumbled quality organic feta cheese,
7. Prepare 2 large handfuls rocket leaves,
8. Make ready 2 heaped tbsp pomegranate seeds
9. Get 2 sprigs fresh rosemary,
10. Take Sea salt flakes to season,
11. Make ready Ground black pepper to season,
12. Make ready Good quality extra virgin olive oil to drizzle

Instructions to make Warm Roasted Vegetable Salad With Feta:

1. Preheat the oven to 180 (fan) and line a baking tray with foil. Place all the vegetables onto the tray and the garlic in the centre. Lay over the rosemary.
2. Season well with sea salt and pepper. Drizzle over with the extra virgin olive oil. Bake in the oven on the top shelf for 30-40 minutes. Remove from the oven once the veg is beautifully glistening and slightly charred at the edges. Squeeze out the soft caramalised cloves of garlic from the skin of the bulb.
3. Serve up the salad by first layering on some rocket leaves, followed by the roast veg and a few soft garlic cloves, then crumbling over some feta and the pomegranate seeds. Serve whilst still warm. Enjoy!

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