Name: Roast vegetable and feta salad recipe
Cook time: 35 min
Yield: Serves: 4
Cuisine: Greek
Ingredients: 3 yellow peppers, de-seeded and cut into chunks; 4 large courgettes, sliced; 3tbsp olive oil; 400g (14oz) cherry tomatoes; Zest and juice of ½ lemon; 115g (4oz) fresh baby spinach leaves; Couscous, garlic, fresh basil and 200g (7oz) feta cheese, roughly crumbled, to serve

By GoodtoKnow

published 17 August 2007

This mouthwatering summer salad is full of Mediterranean flavours for a real lunchtime pick-me-up

Ingredients

3 yellow peppers, de-seeded and cut into chunks
4 large courgettes, sliced
3tbsp olive oil
400g (14oz) cherry tomatoes
Zest and juice of ½ lemon
115g (4oz) fresh baby spinach leaves
Couscous, garlic, fresh basil and 200g (7oz) feta cheese, roughly crumbled, to serve

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Method

Preheat the oven to 220°C (425°F, gas mark 7). Put the peppers and courgettes in a large roasting tin and drizzle with the olive oil. Season well and roast for 20 mins. Add the tomatoes and lemon zest and juice, then roast for a further 10 mins.
Allow to cool a little before combining with the spinach leaves.
Serve in salad bowls on a bed of couscous flavoured with a little garlic and fresh basil leaves, and top with the feta cheese.

Top Tip for making Roast vegetable and feta salad

To spice things up, add ½ tsp each of cinnamon, cumin and coriander to the couscous.

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