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Roasted Vegetable Salad with Feta Dressing
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Roasted Vegetable Salad with Feta Dressing

25 minServes 2Nutri-Score A€€
from @emthenutritionist39 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pepper (cut into chunks)Produce1 piece
  • courgette (cut into chunks)Produce1 piece
  • tomatoes (halved)Produce150 g
  • chickpeas (drained tin)Pantry240 g
  • fresh basil (torn)Produce15 g
  • smoked paprika (1 tsp)Spices5 g
  • olive oil (2 tsp)Pantry10 ml
  • yoghurt (or kefir)Dairy150 ml
  • lemon (juiced)Produce1 piece
  • feta (crumbled)Dairy50 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • protein of choice (chicken, prawns, salmon or tofu) (optional, cooked)Meat200 g

per serving

Nutrition

378kcal

Carbs
31 g
Proteins
28 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Roast the vegetables

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

  3. Add basil and protein

    • While still warm, mix through lots of torn fresh basil.
    • Mix in your protein of choice.
    Step 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.
    Step 4

  5. Serve

    • Serve the salad with a generous spoonful of the feta dressing.
    Step 5
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