Roast Vegetable and Feta Salad |
|
 |
Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This hearty salad of succulent roast vegetables, baby spinach and garbanzos is perfect for a weekend lunch. Ingredients:
3 red onions, quartered and sliced |
4 plum tomatoes, quartered |
6 garlic cloves, peeled and left whole |
1 aubergine, thickly sliced |
extra virgin olive oil |
2 teaspoons fresh rosemary, finely chopped |
2 teaspoons fresh thyme, chopped |
14 ounces garbanzo beans, drained and rinsed |
12 ounces baby spinach leaves |
1 tablespoon balsamic vinegar |
6 ounces feta cheese, crumbled |
freshly ground salt |
black pepper |
Directions:
1. Preheat the oven to 425°F.
2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.
3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.
4. Scatter the garbanzos and spinach over a large serving plate. Season to taste.
5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.
6. Serve warm or at room temperature.
|
|