Skip to content
Menu
Roasted Vegetable Salad with Feta Dressing
Plat

Roasted Vegetable Salad with Feta Dressing

25 minPour 2Nutri-Score A€€
par @emthenutritionist39 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • pepper (cut into chunks)Fruits et légumes1 morceau
  • courgette (cut into chunks)Fruits et légumes1 morceau
  • tomatoes (halved)Fruits et légumes150 g
  • chickpeas (drained tin)Épicerie240 g
  • fresh basil (torn)Fruits et légumes15 g
  • smoked paprika (1 tsp)Épices5 g
  • olive oil (2 tsp)Épicerie10 ml
  • yoghurt (or kefir)Produits laitiers150 ml
  • lemon (juiced)Fruits et légumes1 morceau
  • feta (crumbled)Produits laitiers50 g
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • protein of choice (chicken, prawns, salmon or tofu) (optional, cooked)Viandes200 g

par portion

Nutrition

378kcal

Glucides
31 g
Protéines
28 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Blender
  • Saladier

pas à pas

Préparation

  1. Preheat and prepare the vegetables

    • Preheat the oven to 200 °C fan.
    • Cut the pepper and courgette into chunks.
    • Toss the vegetables with the chickpeas, olive oil, salt, pepper and smoked paprika.
    Étape 1

  2. Roast the vegetables

    • Tip everything into a roasting tray.
    • Bake until the vegetables are cooked through.
    Étape 2

  3. Add basil and protein

    • While still warm, mix through lots of torn fresh basil.
    • Mix in your protein of choice.
    Étape 3

  4. Blend the feta dressing

    • Blend the lemon juice with the yoghurt, feta and a good pinch of salt and pepper.
    • Loosen with extra lemon juice or a splash of water if needed.
    Étape 4

  5. Serve

    • Serve the salad with a generous spoonful of the feta dressing.
    Étape 5
Obtenir Mezze