Roast vegetable and feta salad recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: not
Cooking: 35 min
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  • This mouthwatering summer salad is full of Mediterranean flavours for a real lunchtime pick-me-up


    • 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


    • 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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