Lukewarm salad with roasted vegetables

This warm salad combines roasted vegetables with salty feta, crunchy seeds and a fresh dressing made with pumpkin seed oil and apple cider vinegar. The salad can be served as a light meal or as a generous side dish.

Serves: 4
Preparation: approximately 20 minutes
Cooking: approximately 35 minutes
Total time: approximately 55 minutes

Ingredients

• 250 g mixed salad leaves, such as rocket, lamb's lettuce or a mixed leaf salad
• 350 g carrots
• 250–300 g pre-cooked beetroot
• 1 red pepper
• 1 courgette
• 1 red onion
• 200 g feta
• 4 tbsp pumpkin seeds or sunflower seeds
• optional: 1 tin chickpeas, approximately 400 g, drained weight approximately 240 g
• 3 tbsp olive oil
• salt
• freshly ground black pepper
• 3 tbsp pumpkin seed oil
• 2 tbsp apple cider vinegar
• 2 tsp honey
• 2 tsp Dijon mustard

Preparation

1. Preheat the oven
   Preheat the oven to 200 °C and line one or two baking trays with baking paper.
2. Prepare the salad leaves
   Wash the salad leaves if necessary and dry them thoroughly.
3. Cut the vegetables
   Peel the carrots if necessary and cut them diagonally into slices about 1 cm thick. Cut the pre-cooked beetroot into wedges. Remove the seeds and membranes from the pepper and cut the flesh into large pieces. Cut the courgette into half-moons about 1½ cm thick. Peel the red onion and cut it into wedges.
4. Prepare the remaining ingredients
   Crumble the feta. Drain and rinse the chickpeas if using.
5. Toast the seeds
   Toast the pumpkin seeds or sunflower seeds briefly in a dry frying pan over a medium heat until they become fragrant. Remove them from the pan.

Method

1. Roast the carrots and onion
   Toss the carrots and red onion with the olive oil and season with salt and black pepper. Spread the vegetables out well on a baking tray and roast them in the oven for 15 minutes.
2. Add the remaining vegetables
   Add the pepper, courgette and pre-cooked beetroot. Divide the vegetables between a second baking tray if necessary, so they have enough room to roast. Toss and roast for another 10–20 minutes, until the carrots are tender and the vegetables are lightly browned.
3. Make the dressing
   Stir the Dijon mustard, honey and apple cider vinegar with a little salt and black pepper until smooth. Whisk in the pumpkin seed oil.
4. Assemble the salad
   Spread the salad leaves over a large serving platter. Spoon the warm roasted vegetables on top. Add the drained chickpeas if using. Scatter the feta and toasted seeds over the salad.
5. Finish the salad
   Spoon the dressing over the salad just before serving and serve immediately.