Lukewarm salad with roasted vegetables
This lukewarm salad combines roasted vegetables with salty feta, crunchy seeds and a fresh dressing with pumpkin seed oil. Delicious as a light meal or side dish.
Serves: 4
Preparation: 20 minutes
Cooking: 35 minutes
Total time: 55 minutes
Ingredients
- 250 g mixed salad leaves (rocket/lamb’s lettuce/mix), washed and thoroughly dried
- 350 g carrots
- 250–300 g beetroot (preferably pre-cooked)
- 1 red pepper
- 1 courgette
- 1 red onion
- 200 g feta
- 4 tbsp pumpkin seeds or sunflower seeds
- Optional: 1 tin chickpeas, drained (±240 g)
- 3 tbsp olive oil
- Salt
- Black pepper
- 3 tbsp pumpkin seed oil
- 2 tbsp lemon juice or 1½–2 tbsp mild vinegar (apple cider vinegar)
- 2 tsp honey
- 2 tsp Dijon mustard
Preparation
- Preheat the oven to 200 °C and line one or two baking trays with baking paper.
- Cut the vegetables into evenly sized pieces.
- Crumble the feta.
- Drain the chickpeas (if using).
- Briefly dry-toast the seeds in a pan until fragrant.
- Beetroot: if using raw beetroot, cut it smaller than the carrot or roast (partly) separately; pre-cooked beetroot can be cut into wedges and only needs to warm through and colour.
Method
- Roast the sturdy vegetables
Toss the carrots, beetroot and red onion with olive oil, salt and pepper. Spread generously over a baking tray and roast for 15 minutes. - Roast the remaining vegetables
Add the pepper and courgette (or roast on a second baking tray). Toss and roast for another 10–20 minutes, until everything is tender and lightly coloured. - Make the dressing
Stir the mustard, honey, lemon juice or vinegar, salt and pepper until smooth, then whisk in the pumpkin seed oil. - Assemble the salad
Spread the salad leaves over a serving dish. Spoon the lukewarm vegetables on top. Add chickpeas if desired. Crumble the feta over and sprinkle with the seeds. - Finish with the dressing
Spoon the dressing over just before serving.
